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.
Ingredients
Chicken
1 pounds
boneless chicken breasts
1 teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
2 teaspoons
extra virgin olive oil
Salad
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
Dressing
1 tablespoons
freshly squeezed
lemon juice
1 teaspoons
dijon mustard
1 pinches
sea salt
2 tablespoons
extra virgin olive oil
