Kale Chicken Caesar Salad

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Servings: 4 Prep: 10 min AIP Dairy Free Gluten Free Paleo Simple Lunch Added about 1 month ago Updated about 1 month ago

Ingredients

For the caesar dressing: ½ cup vegetable mayonnaise 2 teaspoons lemon juice 2 teaspoons coconut aminos 2 cloves garlic, minced 2 teaspoons brown mustard ¼ teaspoon sea salt ¼ teaspoon ground black pepper For the salad: 5 cups kale 1 ½ tablespoons extra virgin olive oil, plus large pinch sea salt ¾ cup pine nuts 1 teaspoon extra virgin olive oil, plus large pinch sea salt 1 medium chicken breast sea salt and ground black pepper 1 small avocado, diced

Instructions

1. Prepare the dressing first: whisk together all ingredients in a small bowl and chill until ready to serve

2. Brush your grill, grill pan or cast iron skillet with oil and heat to medium/med-hi (adjust as needed)

3. Sprinkle chicken breast on both sides with sea salt and pepper, then grill 6-7 mins on each side depending on thickness, until juices run clear and inside is no longer pink. Set aside covered in aluminum foil while you toss the pine nuts.

4. Place a small cast iron skillet over med heat and add tsp oil, the add the pine nuts and sprinkle with salt. Cook, stirring for about 1 minute or until golden brown - be sure to adjust the heat if necessary so they don’t burn.

5. To massage the kale, place it in a large bowl and drizzle with the 1 1/2 tbsp olive oil and sprinkle with sea salt. knead the kale with your hands as if kneading bread dough for about 2-3 mins or until desired texture is achieved.