4 ozs Chicken Breast, Cooked
1 stalk Celery (diced)
1/4 cup Grapes (halved)
2 cups Kale Leaves (finely sliced into ribbons)
2 2/3 tbsps Slivered Almonds
1 1/2 tsps Hemp Seeds
1 tbsp Dijon Mustard
1 tbsp Extra Virgin Olive Oil
1/4 Lemon (juiced)
Sea Salt & Black Pepper (to taste)
Shred your oven baked chicken breasts using a cheese grater and place in bowl. Then add celery, grapes, hemp hearts, slivered almonds and kale to bowl.
In a separate small bowl, combine mustard, lemon juice and olive oil. Stir well.
Add dressing to the bowl with chicken and toss well to coat. Season with salt and pepper. Enjoy!
