Ingredients
4cupstuscan kale,ribs removed and cut into small pieces
¼cupolive oil,plus 2 tsp
2tbsplemon juice
8ozschicken breasts,boneless and skinless
Salt and pepper,to taste
1½cupstomatoes,chopped if large or cut into quarters if small
½avocado,peeled and thinly sliced
¼cupfeta cheese,crumbled
¼cupBlue Diamond Whole Natural Almonds,coarsely chopped
Preparation
In a small bowl combine ¼ cup of olive oil with lemon juice; season to taste with salt and pepper.
Place the kale in a large bowl and pour ¾ of the dressing over the kale. Toss to coat well.
Using your hands, massage the kale for 1 to 2 minutes. Set aside.
Preheat a grill or grill pan over medium high heat. Season the chicken generously with salt and pepper and drizzle with remaining 2 teaspoons of olive oil.
Place the chicken on the grill and cook for 4 to 5 minutes per side or until done – cook time will depend on the thickness of the chicken breasts. Slice the chicken and arrange it on top of the kale.
Arrange the tomatoes, avocado, almonds and feta cheese on top of the kale. Drizzle with remaining dressing and serve.
