2Tablespoonsolive oiloptional - you can replace with water
¼teaspoonsalt
¼teaspoonpepper
optional: red pepper flakes
For the Salad:
6cupswashed & chopped kale
7ounceschicken thighs
1Tablespooncooking fatcoconut oil, bacon fat, olive oil, ghee, etc.
For the Croutons:
2slicesstale whole wheat bread
2Tablespoonsolive oil
Instructions
For the Dressing: Add all ingredients to food processor (in stages if necessary) and blend until smooth and well combined, adding a little water as needed to thin it out. It will be quite thick.
Wash the kale, chop into about ½-inch / bite-sized pieces. Drain well. Rub with a little sprinkle of salt and set aside.
For the Chicken: Bring a large skillet to medium heat and warm your cooking fat of choice. Season the chicken thighs with salt and pepper on both sides, then cook for about 3-6 minutes on each side, or until cooked fully through. Remove from pan and set aside.
For the Croutons: Chop the bread into cubes. Add the 2 Tablespoons olive oil to the pan and lightly fry the croutons. You can use any kind of cooking fat here, but I love the flavor of olive oil croutons. Ghee works really well also. Set aside.
Compile salad by first adding a few Tablespoons of the dressing to the kale and mix really well. Divide among two large bowls and add the chicken, croutons, and optional extra cheese. Finish with a little more black pepper and/or red pepper flakes and serve!