Chicken, Kale and Corn Salad

Ingredients

• 1 lb. Raley’s boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 ears fresh corn
• 6 cups Cut ’N Clean Greens Kale
• 1/2 cup each: diced red bell pepper and minced red onion
• 1/2 cup Briannas Real French Vinaigrette
• 1/2 cup chopped walnuts, toasted

Instructions

1. Season chicken with salt and pepper. Cook on a well-oiled grill over medium heat for 5 minutes on each side or until internal temperature reaches 165°F. Let cool slightly, then chill for at least 30 minutes.
2. Cut chicken into bite-size pieces and cut corn off cobs. Place in a large bowl with kale, bell pepper and onion.
3. Drizzle with dressing and toss well to coat. Sprinkle with walnuts.