Easy Shredded Kale, Brussels, and Avocado Salad with Chicken and a Lemon Garlic Tahini Dressing 🥗

Inspired by a recipe I just couldn’t close the tab on on the goop.com website, I made this my own. It’s SO easy to make and seriously so delicious. I usually have trouble digesting salads, but by shaving the greens really thin I didn’t have any issues. It is loaded with healthy fats from the tahini dressing, avocado, and slivered almonds, tons of greens, and protein with the chicken. Plus, it’s to DIE for. I had it for several days and couldn’t get enough. I could literally drink the dressing. It’s easy to pack in the fridge and assemble when ready. Healthy can be so easy!

Serves 4

Ingredients:

• For the salad

  • 1/2 head green cabbage, thinly shredded

  • 1/2 cup brussel sprouts, shaved

  • 3 leaves lacinato kale, thinly shredded

  • 1/4 red onion, thinly diced

  • 4 antibiotic free chicken breasts

  • 2 tsps dried thyme

  • 2 tsps garlic powder

  • 1 tsp salt

  • 2 tsps red chili flakes

  • 4-5 tbsps hummus (I love Hope)

  • 2 avocados, pitted and sliced

  • Slivered almonds

  • Pumpkin seeds (I used honey roasted)

• Dressing:

  • 1/4 cup olive oil

  • 1/3 cup tahini

  • Juice of 1/2 a lemon

  • 1/4 cup water

  • 2.5 tsps garlic powder

• Optional for serving: side of sourdough bread or seeded crackers.

Recipe:

Preheat oven oven 400*F (if using).

To assemble the dressing, add all ingredients into a mason jar and shake thoroughly. Keeps in the fridge for up to 4 days and serves 3-4 salads, depending on the amount used.

To assemble the salad, add the cabbage, brussel sprouts, red onion, and kale into a large bowl and mix to combine.

Add spices to the chicken, then cook in the air fryer at 400*F for 20 minutes. You can also cook it in the oven for 22-25 minutes at 400*F.

Add chicken, hummus, avocado, almonds, and pumpkin seeds to the salad, then drizzle with the tahini lemon dressing. Serve with a sourdough baguette or seeded crackers if desired.

xx,
B 🖤