I threw this together using some leftovers from my Chicken and Mushroom Enmoladas, but you could vary the ingredients based on what you have at hand. This made a delicious salad.
1 cup grilled chicken
1 cup grilled portabello mushrooms
1 head fresh kale, washed and torn into bite-sized pieces
1/2 cup grated Pecorino Romano cheese
1/2 cup diced red onion
1/2 cup crushed pecans
honey mustard dressing, to taste
1. In a large bowl, mix all ingredients but dressing. Stir thoroughly with salad tongs or hands.
2. Serve in individual bowls, topped with desired amount of dressing.
Makes about four servings.