Almond Crusted Chicken & Kale Salad with Avocado & Poppyseed Dressing

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 1 lb chicken breasts, boneless skinless
• 2 eggs
• 2 bunches kale
• 1 lemon
• almond meal/flour
• apple cider vinegar
• black pepper
• extra virgin olive oil
• garlic powder
• honey
• mayonnaise
• poppy seeds
• salt
• virgin coconut oil

Instructions

1. In a bowl, beat the eggs. In another bowl, combine almond meal, garlic powder, salt, pepper.
   • 2 eggs
   • 1 cup almond meal/flour
   • 1 tsp garlic powder
   • ½ tsp salt
   • ½ tsp black pepper
2. Heat a skillet over medium heat.
3. Slice chicken in half horizontally to form thin fillets.
   • 1 lb chicken breasts, boneless skinless
4. Dip chicken fillets in the egg, then coat in the almond meal mixture.
5. Coat bottom of skillet with oil. Add chicken and cook until golden brown and cooked through, 3-4 minutes per side.
   • 1 tbsp virgin coconut oil
6. In a small bowl, prepare the dressing by whisking together mayo, olive oil, vinegar, honey, salt, pepper, and poppy seeds. Set aside.
   • 6 tbsp mayonnaise
   • 4 tbsp extra virgin olive oil
   • 2 tbsp apple cider vinegar
   • 1 tbsp honey
   • ½ tsp salt
   • ¼ tsp black pepper
   • 2 tsp poppy seeds
7. Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Slice or tear leaves apart into smaller pieces. Transfer to a large bowl. Drizzle with lemon juice and massage leaves with your hands for 2-3 minutes.
   • 2 bunches kale
   • juice of 1 lemon
8. Halve and pit the avocados. Slice thinly while still in skin, then scoop out into a bowl.
   • 2 avocados
9. Slice chicken into strips.
10. To serve, arrange kale on a plate, then add avocado slices and chicken strips. Drizzle with poppyseed dressing and enjoy!