Recipe Name Georgia Chicken & Kale Salad Submitted by embrandon Recipe Description Takes the sweetness of summer GA peaches and incorporates them into the craze of mashed kale salads to generate a filling yet light summer meal Quantity 4 Quantity Unit servings Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 3 teaspoons fresh ginger, grated 1 teaspoon garlic minced 1 teaspoon Red pepper, crushed flakes 1/2 teaspoon salt 1 tablespoon Agave nectar 1/4 cup olive oil, extra virgin 1/4 cup freshly squeezed lemon juice 1/4 cup champagne vinegar 8 cups, chopped Kale, bite size stems removed 2/3 cup dry quinoa 1.33 cups chicken stock, low salt 2 medium (2-1/2" dia) (approx 4 per lb) white peaches (diced) 1/2 medium (2-1/2" dia) thinly sliced red onion 1 pound, raw boneless skinless chicken breast (grilled and diced) 1/2 cup pistachio nuts Steps Sequence Step 1 Simmer dry quinoa in chicken stock for 15-20 (until all liquid is absorbed). Set aside to cool to room temperature. 2 Grill chicken breats. Cool, dice, and set aside. 3 Make a salad dressing by combining the ginger, garlic, crushed red pepper, salt, agave, olive oil, lemon juice and champagne vinegar. Whisk well. Set aside for 15 minutes to let flavors meld. 4 "Mash" the kale by combining it with the prepared dressing and gently massaging it with your hands for a few minutes. Set aside at room temperature for about 10 minutes to let the kale absorb the dressing. 5 Combine "mashed" kale with cooked quinoa, diced peaches, red onion and chicken breast. Mix to ensure that all ingredients and thoroughly combined. 6 Transfer to a serving platter. Top with pistachios. Serve immediately at room temperature.