Kale Caesar Salad with Almond-Crusted Chicken

By REBECCA BOHL
Yield 2 servings

Ingredients:

• 2 boneless skinless chicken breasts
• 1/2 cup almonds
• 2 tsp herbs de provence
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 egg
• 1 bunch of kale, stems removed, cut into ribbons

• 1/4 cup extra virgin olive oil
• 1 egg yolk
• 3 tbsp lemon juice
• 1 tbsp spicy Paleo mustard
• 2 cloves garlic
• 3 tsp anchovy paste
• 1/2 tsp dried parsley
• 1/4 tsp salt
• Freshly ground pepper, to taste

Method:

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside. Blend the almonds in a food processor until finely chopped. Add the herbs, salt, and pepper, and pulse to incorporate. Transfer to a small bowl. In a separate bowl, whisk the egg. Dip each chicken breast first into the egg mixture and then into the almond mixture to coat both sides of the chicken. Place the chicken on the baking sheet and bake for 20-25 minutes or until cooked through.
2. Meanwhile, make the dressing. Place all of the dressing ingredients except the olive oil into a food processor and blend until smooth. Slowly add in the olive oil to emulsify.
3. In a large bowl, massage the kale with desired amount of dressing. Let sit for 4-5 minutes. Top with baked chicken to serve.