Fresh Apple and Pear Chicken Salad, Large Family Recipe (8 servings)

16 ounces diced chicken
frozen, full - cooked

0.68 pounds kale

0.96 pounds spinach leaves

8 fresh lemons

additional lemon juice for apples and pears

4 red apples
or green

4 pears

0.32 teaspoons table salt

0.32 teaspoons ground black pepper

1 cups olive oil

1.07 bunches fresh cilantro

4 ounces sunflower seeds
unsalted, hulled
4 ounces low-sodium feta cheese

Thaw chicken in refrigerator at 41°F or lower, one to two days in advance.

Rinse kale and spinach leaves under cold running water. Trim and remove kale stems. Place spinach and kale in a large bowl, toss to combine.

Add a splash of lemon juice to a bowl of cold water, set aside for apples. Add a splash of lemon juice to a bowl of cold water, set aside for pears.

Rinse apples under cool running water. Core, slice, remove seeds, and chop apples into ½ inch pieces. Place chopped apples into one bowl of lemon-water to avoid browning of apples.

Rinse pears under cool running water. Core, slice, remove seeds, and chop pears into ½ inch pieces. Place chopped pears into one bowl of lemon water to avoid browning of pears.

Place fully-cooked diced chicken in one–12 inch by 20 inch by 6 inch pan. Sprinkle chicken with salt and pepper, toss. Set aside chicken in refrigerator

Squeeze lemons for the dressing.

Pour 2 tablespoons of oil and 2 tablespoons of lemon juice into 2-ounce portion containers, place lids on containers. Set aside dressing.

Rinse cilantro under cool running water. Chop cilantro, set aside.

Place 1½ cups kale and spinach mixture into 8 inch by 8 inch by 2 inch individual containers with lids or individual entrée-size salad containers.

Place ⅜ cup of chicken in middle of salad.

Place ¼ cup of diced apples on left side of salad containers.

Place ¼ cup diced pears on right side of salad containers.

Place ½ ounce or 2 tablespoons of sunflower seeds and ½ ounce or 2 tablespoons of feta cheese on top of salad.

Sprinkle 2 teaspoons of chopped cilantro on top of salad.

Place dressing containers with salads. Close lids of salad containers. Store in refrigerator until served

Serve one individual salad with dressing for each serving.