Epic Summer Salad

Epic Summer Salad

 

Ingredients:

• 2 Chicken Breasts
• 2 Bunches of Kale (any kind)
• 1 Avocado
• 1 Cucumber
• 1/2 Red Onion
• Salad Topper (I used  Sprouted seed salad topper )

Seasoning for Chicken:

• 1 Teaspoon Garlic Powder
• 1 Teaspoon Parsley
• 1 Teaspoon Paprika
• Juice of a Lemon
• Salt and Pepper to taste
• 2 Tablespoons Oil

Dressing:

• 3 Minced Garlic Cloves
• 1 Tablespoon Dijon Mustard
• Juice of a Lemon
• 4 Tablespoons Olive Oil (I used Mama Vs CBD Olive Oil)
• 3 Tablespoons Apple Cider Vinegar
• 1 Teaspoon Honey
• Pinch of Salt

 

1. Start by seasoning the chicken and set aside.
2. Start making the dressing. Mix all dressing ingredients together in a container with a lid and give it a good shake.
3. Remove the stems from the kale and chop the leaves. Add to a large bowl and add half the dressing to the kale. Give the kale a nice massage and set aside.
4. In a cast iron or pan with a lid, add 2 tablespoons of oil over medium heat. Add chicken to the pan and cover. Cook for about 5 to 7 minutes on each side until the chicken is fully cooked. Set the chicken on a cutting board and let sit.
5. While the chicken sits. Slice the red onion, slice your cucumbers in half, and chop your avocados. Add all veggies to your kale.
6. Shred or chop your chicken (however you prefer, I prefer shredding the chicken).
7. Add the chicken to the salad, top with salad topper and the rest of your dressing and give it a good mix.
8. Enjoy 🙂

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