• 2 cups chopped kale

• 6 oz cooked chicken

• ½ cup cooked Brussels sprouts

• ½ cup cooked quinoa

• ¼ cup pomegranate seeds

• 1/8 cup chopped pecans

For the Lemon Vinaigrette

• 1/8 cup apple salad vinegar

• 1-2 Tbsp freshly squeezed Meyer lemon juice

• Zest of 1 Meyer lemon

To make the vinaigrette, whisk together apple cider vinegar, lemon juice and lemon zest in a small bowl. Set aside.

To assemble the rest of the salad, place kale in a large bowl, top with sprouts, quinoa, pomegranate seeds, chicken, and pecans.

Pour dressing on top of the salad and gently toss to combine, and serve immediately.