Ingredients

For the Marinated Chicken
• 1/2 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons Cascade Mushroom Mix
• 1 teaspoon Herbes de Provence
• 1 teaspoon marjoram
• 2 pounds boneless skinless chicken thighs

For the Chicken Salad
• 2 cups Tuscan kale, chopped
• 1 cup broccoli florets, lightly steamed and chopped
• Squeeze of lemon
• 1/4 cup pine nuts, toasted

Instructions

For the Marinaded Chicken
1. Combine the oil, vinegar and spices in a heavy duty 1 gallon ziplock bag. Reserve two tablespoons of the marinade for later use.
2. Add the chicken thighs and marinate 1 hour or longer.
3. Preheat the oven to 350 degrees.
4. Transfer the chicken and marinade to a glass baking dish and bake, uncovered for 30-40 minutes, until it is cooked through.

For the Chicken Salad
1. When the chicken is cool enough to handle, cut the chicken into bite sized pieces and transfer to a large bowl.
2. Add the kale and broccoli and squeeze of lemon on the vegetables, then the reserved marinade. Stir to combine.
3. Garnish with toasted pine nuts