Kale Chicken Pasta Salad

Step 1

Cook Pasta - Cook the pasta according to package directions, then set aside to cool.

Step 2

Cook Chicken Breast - Heat oven to 450°F. Toss chicken breasts in olive oil and balsamic vinegar. Season with salt & pepper. Bake chicken breasts according to their size: 5 oz (12-15 min), 7 oz (15-20 min), 10 oz (20-25 min), or until the internal temperature reaches 165°F.

Step 3

Prepare Kale - Use a paring knife to separate the kale leaves from the stem. Tear into bite-sized pieces, then wash in cold water. Spin until dry.

Step 4

Vinaigrette - Shake together all vinaigrette ingredients in a small jar or salad dressing shaker.

Step 5

Layer- Divide between four 1 pint or larger jars in the following order:vinaigrette (bottom)chickenpastakalesunflower seeds, feta cheese & dried cranberries (top)Seal and refrigerate for up to 4 days.

Step 6

Serve- To serve, shake everything out into a bowl and toss up until coated in the vinaigrette.