Ingredients
The following ingredients have 2 Servings
- 1 large bunch of green kale, stems removed and finely chopped
- 1 avocado, diced
- 1/2 cup sliced cherry tomatoes
- 1/4 cup fresh parmesan, grated
- 2 chicken breasts, cut on the length to get 4 chicken fillets
- 2 tsp avocado, or olive oil
- 1 tsp dried oregano
- 1 tsp chili flakes
- sea salt and pepper to taste (about 1/2 tsp each)
- For the dressing:
- 4 Tbsps avocado/olive oil
- 2 Tbsps Dijon mustard
- 2 Tbsps raw organic honey
- 2 Tbsps Balsamic vinegar
- 1 garlic clove, finely minced
Instruction
- In a bowl, combine the chicken with the oil, sea salt, pepper, dried oregano, chili flakes, toss to get all the pieces coated.
- Heat a skillet over medium heat, and add the chicken. Pan fry for about 4-5 minutes on each side, until the chicken is cooked through and tender. Transfer to a chopping board, and cover it with foil until you’re ready with the rest of the salad.
- Meanwhile, prepare the dressing by whisking all the ingredients in a small glass bowl.
- Slice the chicken and place it a large bowl together with the chopped kale, avocado, tomatoes, and parmesan.
- When you are ready to serve stir in the dressing and mix well.
