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.
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
Salt & Pepper to taste
Bleu Cheese Beet Salad
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