Massaged Kale Salad with Glazed Chicken
This massaged kale chicken salad is not only super delicious but also nutrient dense. Massaging the kale with the creamy avocado dip makes it very tender.
Ingredients
- 1 bunch curly kale organic and washed
- 1 avocado for the dressing
- 2 Tbsp olive oil for the dressing
- 1 Tbsp apple cider vinegar for the dressing
- 1/4 lemon squeezed for the dressing
- sea salt and pepper for the dressing, (omit pepper if you are AIP)
- 1 Beet
- 1 orange
- 2 Tbsp chopped almonds (omit if you are nut-free or AIP)
- 2 chicken breasts pasture raised
- 2 Tbsp avocado oil
- 2 Tbsp extra virgin olive oil
- 2 Tbsp honey
- 2 cloves garlic minced
- sea salt and pepper (omit pepper if you are AIP)
Instructions
- Preheat the oven to 350 degrees. Heat avocado oil in a large skillet over medium-high heat until hot. Place chicken in skillet, season with salt and pepper and fry for 2 minutes.
- Reduce temperature to medium, season and fry the other side for 2 minutes. (Both sides should be golden brown now) In the meantime mix honey, olive oil, salt and pepper in a small bowl.
- Place chicken in a casserole and pour sauce on it. Add minced garlic evenly.
- Bake for 25 minutes. After 15 minutes with a spoon pour sauce from the casserole over the dry parts of the chicken.
- While the chicken is in the oven prepare the salad dressing. Place olive oil, apple cider vinegar, lemon juice, avocado, salt and pepper in a blender and mix until smooth.
- Remove stems of the kale and cut the leaves in pieces. Place them in a big bowl and add the dressing. Using your hands, massage the dressing into the kale for a few minutes. The leaves should feel softer now. Arrange kale on the plates
- Cut beets and orange and add them to the salad.
- Once the chicken is ready use as many slices as you want for the salad. Drizzle some sauce from the casserole on the chicken.
- Roast almonds for a minute or two until golden brown and top the salad with them.
- Enjoy!