Kale Salad with
Chicken, Caramelized Onions, and Hot Bacon Dressing {Paleo}
This kale
salad is packed to the max with goodies! Kale is tossed with shredded Brussels
sprouts, lots of sweet caramelized onions, crispy bacon and grilled chicken
plus a super tasty hot bacon dressing. It’s dairy free and paleo with both
Whole30 and keto options.
Ingredients
salad:
· 4 cups kale chopped
· 2 cups brussels sprouts shredded
· 1 1/2 Tbsp olive oil or
avocado oil plus sea salt, for kale
· 2 med yellow onions thinly
sliced
· 3 Tbsp coconut oil refined, or avocado oil
· Sea
salt for the onions
· 1 lb chicken breasts pounded
to 1/2” thickness
· Sea salt + pepper for chicken
· 7 slices nitrate
free bacon try to go for thicker slices, cut into pieces
hot bacon dressing:
· 1/4 cup bacon fat rendered
from cooking your bacon
· 2 cloves garlic minced
· 3 Tbsp raw apple cider vinegar
· 1 Tbsp pure maple syrup - or date paste for
Whole30. Stevia can be used for keto*
· 1 Tbsp mustard I used
stone ground
· 1/4 tsp sea salt or to taste
· 1/4 tsp black pepper or
to taste
Instructions
1. First, caramelize the onions. Heat a
large skillet over med-low heat and add 3 Tbsp coconut oil. Add sliced onions
and stir to coat, sprinkle with a bit of sea salt. Cook and periodically stir,
for 25-30 minutes, lowering heat or adding a bit more coconut oil as needed to
avoid burning. The onions are done when they are a deep golden brown color and
very fragrant.
2. Meanwhile, cook the chicken. Drizzle
a skillet with oil and heat to medium/med-hi (adjust as needed)
3. Sprinkle chicken breast on both sides
with sea salt and pepper, then grill 4-5 mins on each side or until juices run
clear and inside is no longer pink. Set aside covered in aluminum foil.
4. ………………………………………………….
5. …………………………………………………………………
Full
instructions: Click here
