Almond Crusted Chicken & Kale Salad with Avocado & Poppyseed Dressing

Directions

1. Beat the egg in a bowl. In a separate bowl, mix almond meal with garlic powder, salt, and pepper.
2. Slice the chicken in half horizontally to create thin fillets.
3. Dip each chicken piece into the beaten egg, then coat thoroughly with the almond meal mixture.
4. Heat a skillet over medium and add a thin layer of oil. Cook the chicken until browned and cooked through, about 3–4 minutes per side.
5. In a small bowl, whisk together mayo, olive oil, vinegar, honey, salt, pepper, and poppy seeds to make the dressing; set aside.
6. Wash and dry the kale, remove the stems, then tear or slice into bite-sized pieces. Massage with lemon juice for 2–3 minutes.
7. Halve the avocado, pit it, and slice while in the skin; scoop the flesh into a bowl.
8. Slice the cooked chicken into strips.
9. To serve, layer the kale on a plate, add avocado and chicken, then drizzle with the poppyseed dressing.