Grilled Chicken Caesar Salad with Kale and Avocado

Ingredients

• 5 oz (140 g) chicken breast, 3/4 inch (2 cm) thick
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 1/2 cups (45 g) chopped kale
• 1 tsp (5 ml) olive oil
• 1 tbsp (15 ml) lemon juice, divided
• 2 tbsp (30 g) unsweetened coconut yogurt
• 1 tbsp (5 g) nutritional yeast
• 1 tsp (5 g) gluten-free Dijon mustard
• 1/4 tsp garlic powder
• 1/4 avocado, diced (35 g)
• 1 tbsp (10 g) pumpkin seeds

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Method

1. Season the chicken with salt and pepper. Cook on a grill pan for 4–5 minutes per side, until 165°F (74°C) inside, then slice.
2. Massage the kale with the oil and half the lemon juice for 1 minute, until it softens.
3. Whisk the yogurt, nutritional yeast, Dijon, garlic powder, the rest of the lemon juice, and a pinch of salt.
4. Add the avocado, pumpkin seeds, and chicken to the kale and drizzle with the Caesar-style dressing.