Kale Salad with Crispy Chicken

What you’ll need:

• Kale (a bundle of dinosaur/Tuscan kale or curly kale)

• 4 cloves garlic

• Handful of golden raisins

• 1 small Lemon 

• Olive oil

• Breadcrumbs

• Chicken breast, boneless skinless 

How to make the salad:

1. Massage kale with a pinch of salt and olive oil

2. Heat 1/4 - 1/3 c olive oil over medium flame, add garlic, toast for a minute

3. Then add golden raisins, the juice and zest of one small lemon, season with salt and pepper and then toss into the kale 

4. Toast breadcrumbs separately for a crunchy topping

How to make the chicken:

1. Butterfly filet the chicken and season with salt and pepper

2. Crack and whisk 2 eggs in a shallow bowl and dredge chicken into the eggs

3. Cover in breadcrumb mixture (3 c breadcrumbs, 2 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper, 1/4 c parsley) 

4. Fry in avocado oil or other high smoke point oil for 3 min on each side