Kale Chicken Ceasar Salad

Kale Chicken Ceasar Salad



(2 servings)

240 g of chicken breast

6 cups of kale

1 can of chickpeas

2 tbsp of avocado oil mayo

2 tsp of Dijon mustard

Juice of 1/2 lemon

Salt and pepper



  1. Preheat the oven to 400F°/200C°.
  2. Bake the chicken breast in the oven for 25 minutes or until done.
  3. Meanwhile, wash and roughly chop the kale.
  4. In a small bowl, combine the avocado oil, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
  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. Once the chickpeas are done combine everything in a bowl.