Ingredients
- ½ cup mayonnaise (compliant brand or homemade!)
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½ cup avocado oil
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1 teaspoon garlic powder
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4 tablespoons fresh lemon juice
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4 teaspoons coconut aminos
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1 teaspoon Dijon mustard
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2 tablespoons nutritional yeast
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2 teaspoons anchovy paste
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Salt and pepper
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2 10oz bags of chopped kale
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2 chicken breasts
Instructions
- Pick leaves away from the stem of the kale leaves.
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With an immersion blender, blend together all dressing ingredients: Mayonnaise, Avocado Oil, garlic powder, lemon juice, coconut aminos, Dijon mustard, nutritional yeast, anchovy, pinch of salt and pepper until smooth.
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Pour roughly 6 tablespoons of the dressing over the kale in a large bowl and massage dressing into the kale leaves until evenly distributed and softened slightly. Set aside.
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Slice each raw chicken breast in half & sprinkle with salt and pepper and cook chicken on stove top over medium high heat, 3 minutes on each side. Until internal temperature reaches at least 165 degrees.
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Warm/wilt Kale in a separate pan on the stovetop for roughly 1 minute and 30 seconds. (Until the kale has wilted by about half the size).
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Place kale in bowls and slice each chicken breast into strips. Place chicken on top of kale and drizzle with additional dressing to top to taste.
Notes
- There may be leftover dressing, store it in the fridge for up to 2 weeks!