Massaged Kale Salad with Grilled Chicken, Strawberries, Basil and Balsamic
- 1 bunch curly kale, rinsed and chopped
- 1 cup strawberries, cut into thin slices
- 1 cup fresh basil, chopped
- 1/4 cup slivered almonds
- 2 chicken breast
- 1 tablespoon avocado oil
- Avocado for topping
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablspoon dijon mustard
- salt, pepper, garlic powder to taste
Whisk together dressing ingredients in a small container and set aside
Heat a cast iron pan over medium heat.
While the pan is heating up, season chicken breast with salt, pepper and garlic powder. Add avocado oil to the pan. Place chicken breast in the pan and cook until browned on both sides and cooked through (this will vary depending on size of the chicken breast, mine took about 5 minutes per side).
While the chicken breast is cooking, rinse kale and chop or tear into small pieces.
Place kale in a big bowl, add 2 pinches of salt and massage (grab bunches in your hands and squeeze continually for about 30 seconds to 1 minute to remove bitter flavor).
Separate kale into two smaller bowl for serving.
Top with chicken, strawberries, slivered almonds, basil, balsamic dressing and avocado.