Adapted Recipe From Rachel Mansfield
1 large head of kale, washed and stems removed
2 tablespoons of avocado oil (or sub olive oil)
Juice of 1 lemon
1/4 cup crushed Simple Mills Rosemary Sea Salt Crackers
4 tbsp hemp seeds, for topping
2 chicken breasts
1/2 cup unsweetened tahini
Juice of one lemon
2 tablespoons dijon mustard
1 garlic clove
1/4 cup water
Grill chicken breasts until fully cooked.
Place all the dressing ingredients in a blender (or food processor). Blitz until creamy (about 1 minute).
Place shredded kale, oil, and lemon in a large bowl. Massage the kale + lemon + oil with hands (this helps cut the bitterness of the kale).
Toss the salad with the 2-3 tbsp of dressing (or desired amount). Top with grilled chicken, crushed crackers, and hemp seeds. Dig in!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.