ROANOKE, Va. -

Sweet Chili Chicken

1 Pound Boneless Skinless Chicken Thighs, cut into 16 equal pieces.
8 Slices Bacon, cut in half
4 Bamboo Skewers
6 Ounces Sweet Chili Sauce

Cook chicken pieces (sauté, broil, or grill) to internal temperature of 165 degrees and cool completely. Wrap each piece of chicken with ½ slice of bacon and skewer 4 pieces for each serving. Broil or grill until bacon is crisp.

Glaze the cooked chicken skewers with the sweet chili sauce and serve one skewer per serving. Remove skewer and place the chicken. pieces over a bed of kale salad.

Sesame Kale Salad

Shredded Kale
8 to 12 ounces Fresh Kale, shredded.
Toasted Sesame Dressing as needed.

Toss the kale with enough dressing just to lightly coat the greens. Marinate for 2 hours to over night. Place a bed of kale on a plate and top with the sweet chili chicken pieces.