Kale Salad

6 oz grilled chicken, diced

1 hard boiled egg, smashed 

½ cup cannellini beans 

2 tbsp hemp seeds

3 cups kale 

½ cup cherry tomatoes

½ cup red onions 

3 tbsp pomegranate poppy seed dressing (Bolthouse)

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Heat a medium sized pan with olive oil spray. Dice 6oz chicken breast and add to pan. Cook until the internal temperature of 165°F. Let cool. 

Drain and rinse cannellini beans. 

Add all ingredients, mix in dressing and enjoy!

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