Eating Pegan | Creamy Fennel Kale Chicken Salad

Creamy Fennel Kale Chicken Salad


Ingredients:
2 medium leeks, thinly sliced
2 medium fennel bulbs, cored and thinly sliced
1/4 cup avocado oil
Dash black pepper
5 cups curly kale, chopped
1 lb. organic chicken breast cutlets, skinless
1/2 cup organic, low-sodium chicken broth
1/4 cup almond yogurt, unsweetened
1 tablespoon whole grain mustard
etc


Instructions:
  • Step 1 : Preheat oven to 400° F.
  • Step 2 : On a baking sheet, place prepared fennel and leeks.
  • Step 3 : Toss vegetables with 2 tablespoons avocado oil, Himalayan salt, and dash of black pepper.
  • etc
  • etc

  • For Full Instruction: drhyman.com

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