Kale Salad with Chicken

Kale Salad with Chicken

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2


  • 1 bunch kale lacinato
  • 2 T olive oil extra virgin
  • 1 small lemon juiced
  • t sea salt (optional)
  • ¼ t black pepper freshly ground
  • 2 pieces chicken breasts boneless skinless (4-6 oz)
  • ¼ cup sunflower seeds toasted


  • Cut chicken into ½ inch slices. Heat a large sauté pan over medium-high heat and add coconut oil when hot. Sauté chicken breasts for 10-15 minutes, stirring often, until fully cooked; season with sea salt and freshly cracked black pepper if desired. Shred if desired.
  • Wash kale and remove leaves from woody stems. Slice leaves thinly.
  • In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
  • Divide kale into two bowls. Top each salad with chicken and sunflower seeds to serve.

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