Ingredients

Bowl

• 2 Chicken Breasts, cut in ½” cubes
  

• 3 Tbsp Blood Orange Infused Olive Oil,divided
  

• 2 Tbsp Harvest Fig Balsamic Vinegar
  

• 1 Tbsp Feta & Herb Dipper
  

• ½ tsp Lime Fresco Sea Salt, divided
  

• 2 cups Quinoa, cooked
  

• 1 cup Purple Kale, chopped
  

• ½ Medium Red Apple, thinly sliced
  

• ¼ cup Pomegranate Seeds
  

• 4 Tbsp Hazelnuts, chopped
  

• ¼ cup Feta Cheese
  

Dressing

• 4 Tbsp Blood Orange Olive Oil
  

• 2 Tbsp Harvest Fig Balsamic Vinegar
  

• 2 tsp Feta & Herb Dipper
  

• ½ tsp Lime Fresco Sea Salt