Commune peach kale chicken salad Ingredients For the chicken - 3 chicken thighs - 2 tbs grapeseed oil - - 2 tbs garlic powder - 1 tbs cumin - 1 tbs oregano - Pinch of sea salt For the dressing - 3 cloves of minced garlic - 1 tbs honey - 1 tbs dijon mustard - 1 1/2 tsp flakey salt - 2 tbs olive oil - 2 tbs rice vinegar - Juice of one lemon For the salad - 2 bunches of kale - 4oz goat cheese (my favorite is @laurachenel - 3 peaches - Handful of strawberries - 1/2 cup toasted almonds - A shallot (optional) Instructions - Add the grapeseed oil to a large cast iron pan and heat to medium high (about a 7) until the oil is shimmering - Mix together your garlic powder, cumin, oregano, and sea salt and cover your chicken breasts in the seasoning mixture. - Add your chicken breasts to the pan and do not touch them for 7 minutes, this lets the crust form. You can prep the salad while they cook. Flip after 7 minutes and cook for another 5 remove from the stove and let sit after 5. - For the dressing finely mince your garlic and add that to a small mason jar with your honey, mustard, sea salt, olive oil, vinegar, and lemon. Shake it really hard, it should be kind of creamy looking. - Cut the spines off your kale and rip it into a big salad bowl. Pour about half of the dressing over the kale and massage it in for about 15 seconds. It should turn a vibrant green. - Chop up your strawberries and peaches (and shallot if you want) and add them to the salad along with the goat cheese and almonds. Toss everything up. - Chop your warm chicken and add it along with a little more dressing to the bowl and toss a little more. Be gentle too much tossing will make the kale soggy. - Enjoy! - #salad #kale #california #healthy #glutenfree
