DIRECTIONS

Preheat grill to medium-high heat. Brush chicken lightly with oil and dress it in salt and pepper. Grill each side for about 6 minutes. Then let it cool a bit and shred it.

Slice beets. Next place the beets into a saucepan and fill it with water. Bring it to a boil and cook them for 30 minutes or until they are tender.

Place kale in a bowl and top with cheese, chicken, cranberries, pumpkin seeds, beets and orange slices.

INGREDIENTS

3 - 4 Beets

6 Ounces of Kale

1/3 Cup of Crumbled Alpine Bleu Cheese

4 (6 Ounce) Skinless Chicken Breast Halves

1/3 Cup of Dried Cranberries

1/4 Cup of Pumpkin Seeds

1 Mandarin Orange, Sliced

Olive Oil

Salt & Pepper to taste

Serves 4-6