DO-AHEAD TIP: Cook 2 small chicken breasts in Crock Cooker.
In a large bowl, mix the first 6 ingredients (kale through chicken).
In a small bowl, whisk the remaining ingredients (vinegar through chili powder) and pour over the salad. Toss salad and serve.
Notes
SERVING SUGGESTION: Sweet potato fries. (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)NUTRITION: 294 Calories; 23g Fat (66.7% calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates.