Instructions

• Pick leaves away from the stem of the kale leaves.

• 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.

• 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.

• 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.

• 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).

• 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.