Kale Chicken Caesar Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  240g

• Kale

  Raw

  6 cup, chopped or 402g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  400g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Avocado oil

  1 tbsp or 14g

Directions

1. 1. Preheat the oven to 400F°/200C°.
2. 2. Bake the chicken breast in the oven for 25 minutes or until done.
3. 3. Meanwhile, wash and roughly chop the kale.
4. 4. In a small bowl, combine the avocado oil, dijon mustard, lemon juice, salt and pepper to create the dressing.
5. 5. Once the chicken is done, remove it and bake the chickpeas on a baking sheet with parchment paper for 15-20 minutes or until crispy.
6. 6. Once the chickpeas are done combine everything in a bowl.