Toasted Kale and Chicken Salad with Lemon Dijon Dressing

A fast and healthy toasted kale salad recipe! Tender kale is tossed in light lemon Dijon dressing and topped with homemade whole grain croutons.  Since Kale is a hearty lettuce you can make a batch of this and use it for lunch for the week even with the dressing already tossed in.  This will keep in the refrigerator for 3 -4 days.

Yields: 4 servings
Beachbody Container Equivalents: (per serving): 2 green, ½ yellow, 1 red, ½ orange, ½ tsp.

• 2 slices sprouted whole-grain bread (like Ezekiel), cut into 1-inch cubes
• 1 tsp.  sea salt (or Himalayan salt), divided use
• 1 tsp. ground black pepper
• 4 (4-oz.) raw chicken breasts, boneless, skinless
• 1 tsp. chili powder
• 2 bunches kale, ribs removed and torn into large pieces (approx. 4 cups)
• 4 Tbsp. Lemon Dijon Salad Dressing (see recipe below)
• Finely chopped lemon peel (lemon zest) (for garnish; optional)

Directions:

1. Preheat oven to 450° F.
2. Line baking sheet with parchment paper. Set aside.
3. Lightly coat bread with spray and sprinkle with 1 pinch salt and pepper.
4. Place on prepared baking sheet. Bake for 10 to 12 minutes, or until croutons are toasted and crunchy. Set aside.
5. Sprinkle chicken on each side evenly with remaining salt and chili powder. Set aside.
6. Heat large cast iron skillet over medium-high heat.
7. Add chicken; cook, for 6 to 8 minutes on each side, or until chicken is no longer pink in the middle, and is blackened on the outside. Remove chicken from pan. Keep warm.
8. Lightly coat kale with spray, add to skillet; cook over high heat, for 4 to 5 minutes, turning once, until kale is crispy and lightly charred.
9. Toss toasted Kale in a bowl.
10. Slice chicken into strips, top kale with chicken and croutons.
11. Drizzle each serving with  Lemon Dijon Salad Dressing.
12. Top with lemon peel, if desired.

Lemon Dijon Dressing

Yields: 6 (2 Tbsp. each)

• 1/2 cup Plain Greek Yogurt
• 1 Tbsp. Dijon mustard, gluten-free
• 2 tsp. minced garlic
• 1 tsp. sea salt (or Himalayan salt)
• 2 tsp. ground black pepper
• ¼ cup fresh lemon juice
• 1½ tsp. finely grated lemon peel (lemon zest)
• ¼ cup extra-virgin olive oil

Directions:

1. Place yogurt, mustard, garlic, salt, pepper, lemon juice, and lemon peel in a medium bowl, whisk until smooth.
2. Slowly add oil, whisking continuously until well blended.