½ cup avocado oil
1 teaspoon garlic powder
4 tablespoons fresh lemon juice
4 teaspoons coconut aminos
1 teaspoon Dijon mustard
2 tablespoons nutritional yeast
2 teaspoons anchovy paste
Salt and pepper
2 10oz bags of chopped kale
2 chicken breasts
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.