Ingredients:
For the Harvest Chicken Salad:
Rotisserie Chicken, skin removed, meat removed from the bones
1/2 pink Lady Apple, halved, diced and core removed
2 Stalks of Celery, diced
1 Green Onion, diced
1/4 C of dried cranberries, diced
1/2-1 C of vegan mayo
1 tbsp tarragon, roughly chopped
2 tbsp lemon juice
3 tbsp ground flaxseed
Salt and pepper to taste
2 slices of Rye bread or a similar high fiber bread
1/2 tbsp butter, for spreading
For the Charred Kale:
12 oz kale, stems removed
2 tbsp olive oil, divided
1 tsp salt, divided
For the Fall Fruit Salad:
1/2 pink Lady Apple, diced and core removed
2 peeled kiwi, diced
2 peeled mandarin oranges
1 peeled banana, sliced
1 C pomegranate seeds
1 tbsp agave
Instructions:
For the Harvest Chicken Salad:
To a large bowl, add all the chicken salad ingredients besides the bread and butter. Mix well, cover with plastic wrap, and chill in the fridge for one hour.
Place a non-stick skillet over medium-high heat. Butter two slices of bread (only on one side). Scoop chicken salad onto one slice of bread on the non-buttered side. Top with the other slice, buttered side facing up. Place in a skillet and cook for 2 minutes, flip, cook for another two minutes. Remove the sandwich from the skillet, slice, and plate.
For the Charred Kale:
Place a skillet over medium high heat. Once hot add 1 tbsp of olive oil to the skillet and lay half the kale down in an even layer. Leave the kale undisturbed for 2 minutes. Give the kale a toss, arrange the kale in an even layer once again, and cook for another 2-3 minutes. Add 1/2 tsp salt, give the kale one more toss and plate the kale with the sandwich. Repeat with the remaining kale.
For the Fall Fruit Salad:
To a medium sized bowl, add all fruit salad ingredients. Mix well and chill until ready to serve with the sandwich. Bottoms up!