NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Kale

1 cup Arugula

1 cup Romaine lettuce

0.25 cup Chickpeas

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Hemp seeds

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium heat until fully cooked through.

• 2

  Remove the tough stems from the kale and massage the leaves with a small amount of the olive oil until they become tender and dark green.

• 3

  In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, and the rest of the salt and pepper to create the dressing.

• 4

  Chop the romaine lettuce into bite-sized pieces and slice the grilled chicken into thin strips.

• 5

  Combine the massaged kale, arugula, romaine lettuce, and chickpeas in a large mixing bowl.

• 6

  Drizzle the lemon vinaigrette over the salad and toss thoroughly to ensure every leaf is evenly coated.

• 7

  Transfer the greens to a plate, top with the sliced grilled chicken, and finish with a sprinkle of hemp seeds.