Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes

The finely grated parmesan on this salad gives the illusion of a creamy dressing, even though it’s not! It’s delicious served with the chicken breast for a satisfying lunch, but can also be served without it for a vegetarian side salad. 



1 pounds boneless chicken breasts
1 teaspoons kosher salt
¼ teaspoons freshly ground black pepper
2 teaspoons extra virgin olive oil


2 bunches lacinato kale stems removed and finely chopped
2 teaspoons extra virgin olive oil
¼ teaspoons sea salt
2 carrots peeled into strips
6 radishes thinly sliced
1 cups finely grated parmesan cheese
½ small red onions julienned
¼ cups pumpkin seeds toasted
2 pan seared boneless chicken breasts sliced


1 tablespoons freshly squeezed lemon juice
1 teaspoons dijon mustard
1 pinches sea salt
2 tablespoons extra virgin olive oil