What is so nourishing about this recipe? This lighter version kale chicken caesar salad is gluten free, dairy free and a Golden Goddess approved. Kale is a great source of all three antioxidants- beta-carotene and vitamin C and E. Organic chicken is a quality protein that will support weight loss, a healthy metabolism, maintain a healthy immune system, curb your appetite and help sustain lean muscle. Let’s dig in together!
Ingredients:
Salad:
5-6 cups thinly sliced Dino Kale
3 Tbsp. Macadamia Nuts
Chicken:
½ lb. Chicken Breast, cut into cubes
2 Tbsp. Olive Oil, divided
½ Tbsp. Lemon Juice
½ tsp. Garlic Powder
¼ tsp. Turmeric
½ tsp. Thyme
¼ tsp. Salt
Pinch of Black Pepper
½ Tbsp. Honey (reserved)
Dressing:
2 Tbsp. Lemon Juice
1.5 Tbsp. Olive Oil
2 tsp. Tahini
1 tsp. Lemon Juice
1 clove minced Garlic
Pinch of Black Pepper
¼+ tsp. Salt
Directions:
Preheat the oven to 350 degrees. Place a seasoned cast iron pan in the oven for 15 minutes to get hot.Toss all of the chicken ingredients together in a bowl except for the honey and allow to marinate for 10 minutes.
When the pan is hot, place it on the stove top over medium-high heat. After heating for about 20 seconds, add the chicken chunks to the pan, making sure not to crowd them. Drizzle the honey over all of the pieces of chicken. Allow the chicken to sear for 1 minute, then flip them over for an additional minute. Move the chicken pieces around in the pan so that the browned bits at the bottom get picked up by the cubes. Add a tablespoon of water to the pan if you sense anything is burning and give the chicken a mix. Place the pan in the oven until the chicken reaches an internal temperature of 165 degrees.
Mix together all of the dressing ingredients and add salt to taste. Add a small amount of the dressing to the kale and massage the dressing into it. Add the macadamia nuts and chicken and fold in the rest of the dressing.
