Place two frozen chicken tenders in small frying pan. Heat over medium-high heat, cover and cook for 7-10 minutes, or until there’s no pink in the center, or they reach 165 degrees. If using thawed chicken tenders, check for doneness after 5-6 minutes. Slice and set aside when done.
Make salad dressing by combining 1 T fruit cocktail juice, 1 T lemon or lime juice, ½ T olive oil, and 1/4 tsp Dijon mustard. Add a dash of salt. Add more fruit cocktail juice to sweeten the dressing, if desired.
Massage 2 c chopped kale leaves by rubbing leaves between your hands to soften them. Place kale in serving bowl.
Grab leftover veggies from the fridge or canned veggies from the pantry, chop into small pieces. (celery, carrots, red onion, cucumber, bell peppers, etc.). Add to kale in a bowl.
Top kale and vegetables with 1/3 can of (drained) fruit cocktail and chicken. Drizzle dressing over salad immediately before eating. Enjoy with a roll, toast, or your favorite grain.*Save remaining fruit cocktail to add to yogurt in the morning, eat with a cheese stick or cottage cheese for a snack.
