Name: Almond Crusted Chicken & Kale Salad with Avocado & Poppyseed Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 0.681 kg chicken breasts, boneless skinless; 3 eggs; 3 bunches kale; 1 ½ lemons; almond meal/flour; apple cider vinegar; black pepper; extra virgin olive oil; garlic powder; honey; mayonnaise; poppy seeds; salt; virgin coconut oil

Almond Crusted Chicken & Kale Salad with Avocado & Poppyseed DressingAlmond Crusted Chicken & Kale Salad with Avocado & Poppyseed Dressing — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

0.681 kg chicken breasts, boneless skinless

3 eggs

3 bunches kale

1 ½ lemons

almond meal/flour

apple cider vinegar

black pepper

extra virgin olive oil

garlic powder

honey

mayonnaise

poppy seeds

salt

virgin coconut oil

Instructions

In a bowl, beat the eggs. In another bowl, combine almond meal, garlic powder, salt, pepper.

Heat a skillet over medium heat.

Slice chicken in half horizontally to form thin fillets.

Dip chicken fillets in the egg, then coat in the almond meal mixture.

Coat bottom of skillet with oil. Add chicken and cook until golden brown and cooked through, 3-4 minutes per side.

In a small bowl, prepare the dressing by whisking together mayo, olive oil, vinegar, honey, salt, pepper, and poppy seeds. Set aside.

Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Slice or tear leaves apart into smaller pieces. Transfer to a large bowl. Drizzle with lemon juice and massage leaves with your hands for 2-3 minutes.

Halve and pit the avocados. Slice thinly while still in skin, then scoop out into a bowl.

Slice chicken into strips.

To serve, arrange kale on a plate, then add avocado slices and chicken strips. Drizzle with poppyseed dressing and enjoy!

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