Ingredients

• 6 medium Organic Idaho® potatoes- boiled, peeled and cubed
• 4 organic boneless skinless chicken breast
• Buffalo Wing Sauce to coat chicken
• 1 head of organic Dinosaur kale also known as Tuscan kale, Lacinato kale or black kale
• 3 stalks of green onions, green and white parts sliced thin
• 1/4 cup organic extra virgin olive oil
• 1/4 cup champagne vinegar
• 1 teaspoon thyme
• Celtic Sea Salt and Fresh Cracked Pepper to taste
• Optional: Sunflower or Pumpkin Seeds

Directions

1. Cut your chicken either into cubes or long slices and toss in a 1/4 cup of the wing sauce. You can use the traditional Frank's Wing Sauce or I've used Wing-time Buffalo Wing Sauce (read the label as some contain dairy). It's a little thicker, clings to the meat more and is bright orange. Use your favorite sauce.
   
2. Spread chicken onto a cookie sheet with sides, lined with parchment paper. Bake in a pre-heated oven set to 425 degrees for 15-20 minutes or until your chicken is cooked. It will depend on the thickness of your chicken on how fast it cooks. You can now keep your chicken warm or cool it off in the refrigerator.
   
3. While that is cooking, wash your kale.  Remove the center stem by holding the stem with one hand and placing your fingers on either side of the stem and pulling down the stem. The leaves should slide down and off of the stem and almost cut in half. Finish that cut and stack them onto your cutting board. Then cut your kale into strips. You can have long or short strips depending on which direction you cut.
   
4. I like to grab a jar with a lid to mix the dressing. Pour in the oil, vinegar, thyme and just a pinch of salt. You can always add more. Put the lid on and give it a good shake for about a minute.  This will help the mixture emulsify.
   
5. Put the kale into your mixing bowl and pour in some of the dressing.  Now dive in with your hands and massage the kale.  This will help tenderize the kale and also make sure it's all covered in dressing.  This is great fun for your young helpers.
   
6. Now toss in your potatoes, green onions and a little more of the dressing and combine.  You may not use all of the dressing; it just depends on how much kale and potatoes you have in the bowl. You don't want them swimming in dressing, just kissed with it. Make sure you give it a quick taste to see if you want a little more salt. You can also add in pepper, but keep in mind the heat level of the wing sauce you chose.
   
7. I like to place my chicken on top of the salad so first I plate the mixed greens and potatoes. Then I top it with the spicy chicken.  Feel free to add the seeds now if using them.
   
   Notes:
   
   I like to toss the chicken in a little more sauce just before adding it to the salad to brighten it up and of course get more of that sauce.  
   
   Also keep in mind you can change up the ingredients and use different Idaho® potatoes, different greens and different proteins.  You can even use a different sauce making this an extremely versatile recipe to keep on hand.  
   
   Lastly if you have leftovers toss them in the skillet the next morning with a couple of scrambled eggs and you’ll have a great breakfast.