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For the Dressing:
Instructions:
In a bowl, combine the chicken with the oil, sea salt, pepper, dried oregano, chilli 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.
Kale Chicken Caesar Salad
We are still focusing on Real, Whole Foods!
My family will indulge in several of our very favorite holiday treats…but meals are kept clean, bright, and nutritious.
➡️ Rachel’s Tips:
Massage your Kale to make it sweet and delicious, here’s how:
https://dev.cleanfoodcrush.com/best-greek-kale-salad-recipe/
Makes 2-3 servings
Ingredients:
- 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
Instructions:
In a bowl, combine the chicken with the oil, sea salt, pepper, dried oregano, chilli 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.
Enjoy!
❤Rachel
Ingredients
- 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
Instructions
- 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.
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