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Kale Chicken Caesar Salad

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.