Fall Chicken Chopped Salad



2 grilled chicken breast, sliced

2 cups, chiffonade kale

2 T, golden raisins

¼ cup, toasted pecans

¼ cup, pomegranate seeds

8 oz, Broccoli floret or broccoli raab

1 lemon, zested

1 lemon, juiced

½ tsp, black pepper

½ tsp, salt

1 T, honey

¼ cup, olive oil


  1. In a large bowl whisk together lemon juice, lemon zest, black pepper, salt, and honey together. Slowly stream in olive oil to emulsify.

  2. Remove a 1/4 inch of the stem from the bottom of the broccoli.

  3. Steam or roast the broccoli until fork tender.

  4. Combine the chicken, broccoli, kale, raisins, pecans, and pomegranate seeds in the bowl with the lemon honey dressing.

  5. Toss all ingredients together, season with salt and pepper to your liking, and serve!

Fraser Reade