AIP Chicken Kale Salad

Category: Main Dish

Servings: 4

AIP Chicken Kale Salad


  • 1 lb chicken breast
  • 1 head Lacinato kale, chopped
  • 1 head Curly kale, chopped
  • 1 lemon
  • 1 avocado
  • 3 Tbsp olive oil
  • 1⁄2 red onion
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp apple cider vinegar
  • 1⁄4 cup sliced tiger nuts


  1. Preheat oven to 375.
  2. Rinse and pat dry chicken breast. Drizzle 1 Tbsp olive oil over chicken and season with salt, garlic powder, and onion powder. Line a baking pan with parchment paper and place chicken in the pan. Bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  3. In a large bowl, combine Lacinato and Curly kale. Massage kale for 3 minutes. Add avocado to the bowl and massage in the avocado until it blends well with the kale.
  4. In a small bowl, mix together apple cider vinegar, juice from the lemon, 1 tsp sea salt, and olive oil. Pour mixture over the kale and thoroughly combine.
  5. Next, stir in tiger nuts.
  6. Serve kale and top with chicken.