I am testing out some sugar-free recipes in preparation for my detox coming up in a few weeks. I found a similar version to this one and adjusted it to my personal preferences. I really liked it and was impressed with how my kids responded. My three-year old said, “Let’s eat this for dinner every night!!!” Yay! Will do! 🙂
By the way, this recipe includes my favorite simple recipe for a balsamic vinaigrette. It is simple, needs only 5 or 6 ingredients (I used shallots in this recipe but they are definitely not necessary – I only use them if I have them) and it is our favorite go-to dressing.
Chicken, Bacon, and Avocado Salad
Recipe adapted from www.marksdailyapple.com
2 chicken breasts
1/2 tsp. garlic powder
1/2 tsp. onion powder
fresh cracked pepper
1/2 Tbsp. coconut oil
1 bunch kale
2 avocados, sliced
4-6 slices cooked bacon, broken into pieces
1 green apple, diced
1/2 c. pine nuts
1/4 c. balsamic vinegar
1/3 c. olive oil
2 Tbsp. minced shallots
2 tsp. fresh minced garlic
Rinse chicken breasts and pat dry. In a small bowl, combine onion powder, garlic powder, and pepper. Rub onto both sides of chicken with seasonings. In a skillet, heat coconut oil over medium-high heat. Place chicken breasts in pan and cook about 6-8 minutes per side until no longer pink in the middle.
Meanwhile, rinse kale and dry. Remove stems and cut into smaller pieces. Place kale in a large bowl and sprinkle with a small amount of salt (1 tsp. or less). Gently massage salt into the kale until it begins to turn a darker green and become fragrant. This will make the kale more tender.
In a small skillet, toast pine nuts over medium-low heat until golden. Stir occasionally.
To prepare the dressing, simply place all the ingredients in a bowl and whisk until oil and vinegar are combined.
When everything is prepared, assemble the salad – kale, chicken, bacon, avocado, apples and pine nuts. Top with salad dressing and enjoy!