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- 8 cups finely chopped lacinato kale (about 2 bunches)
- 4 cups baby kale leaves
- 1 cup canned cannellini beans, rinsed
- 1/2 cup thinly sliced green onions (green & white parts)
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup pine nuts
- 1-12.3 oz. jar Sprouts brand grilled artichoke hearts
- 12 ounces roasted chicken, chopped or pulled into bite-size pieces
- 4 ounces green and black olives
- 1 medium avocado, sliced
- Asiago cheese
- Sprouts brand Rosemary Balsamic Dressing
- In a large mixing bowl, combine the prepared greens, cannellini beans, green onions, and sun-dried tomatoes. Toss the ingredients to combine.
- Divide the salad evenly among four plates and top each with pine nuts, artichoke hearts, 3 oz. chicken, olives, avocado, Asiago cheese, and dressing.
Notes
- Prep ahead: Combine all ingredients except for the salad dressing in an air-tight container and store for up to 24 hours. Top with dressing before serving.
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