Yield: 6 Servings
Total Time: 10 Minutes
Prep Time: 10 Minutes
For the salad:
- 2 1/4 pounds skinless chicken breast, diced
- 1/2 cup fresh lime juice
- A pinch of sea salt
- A pinch of pepper
- 1 green bell pepper, sliced thinly
- 2 cups chopped romaine lettuce
- 2 large carrots, grated
- 2 cups diced tomatoes
- 2 cups kale, chopped
- 1 cup walnuts
- 2 avocados, diced
- 1/2 cup chopped parsley
- 1 tablespoon sesame seeds
For the dressing:
- 1/2 cup lemon juice, fresh
- 1/3 cup grape seed oil
- 2 teaspoons whole grain mustard
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon sea salt
- 1 tablespoon raw honey
In a small dish, mix lime juice, salt, and pepper; spread over the steak and grill on a preheated charcoal grill for about 8 minutes per side or until cooked to your liking.
In a small bowl, whisk the dressing ingredients until well combined and set aside.
In a large bowl, combine kale, cabbage, lettuce, bell pepper, and tomatoes; pour over the dressing and toss until well coated.
Toss in walnuts, avocado, and parsley and sesame seeds until well combined. Divide among serving bowls and top each with the grilled steak and enjoy!
Nutritional Information per Serving:
Calories: 659; Total Fat: 37.8 g; Net Carbs: 14.2 g; Dietary Fiber: 9.1 g; Sugars: 7.6 g; Protein: 59.8 g; Cholesterol: 149 mg; Sodium: 209 mg