Serves 4

Brussel Sprouts and Kale Salad




  1. Start by cutting your chicken in half to make it thinner (butterfly cut).
  2. Season the chicken with 1 tablespoon of avocado oil, 1 teaspoon garlic powder, and 1 teaspoon salt. Place it on a barbecue over medium heat for 20 minutes, or until full cooked.
  3. Thinly slice the brussel sprouts and kale, place on a cooking sheet with 1 tablespoon avocado oil, 1 teaspoon garlic powder, 1 teaspoon salt and give it a good mix. Bake at 375f for 15 to 20 minutes.
  4. Thinly slice the cabbage and add to a large bowl with the baked brussel sprouts and kale, top with bbqed chicken and pumpkin seeds.
  5. Mix all the salad dressing ingredients together, give it a good shake and pour the whole thing over the salad and mix well.
  6. Enjoy!
Create With Kendra
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