Gut Healing Chicken Salad

Ingredients

• 12 cup kale(130g)
• 21 cup arugula(20g)
• 32 tablespoon olive oil(27g)
• 40.5 teaspoon salt(3g)
• 51 lemon(60g)
• 60.5 cucumber(100g)
• 70.5 cup cherry tomato(75g)
• 82 chicken thighs(200g)
• 91 tablespoon avocado oil(13.5g)
• 101 teaspoon paprika(2g)
• 110.5 teaspoon turmeric(1g)
• 121 teaspoon Italian seasoning(2g)
• 130.5 teaspoon oregano(1g)
• 140.25 teaspoon black pepper(0.5g)
• 151 tablespoon apple cider vinegar(15g)
• 161 teaspoon Dijon mustard(5g)
• 171 teaspoon maple syrup(7g)

Instructions

1. 1Wash and chop the kale and arugula. Place them in a large salad bowl.
2. 2Drizzle 1 tablespoon of olive oil and a pinch of salt over the greens. Squeeze half a lemon over the mixture. Toss well to combine.
3. 3Slice the cucumber and halve the cherry tomatoes. Add them to the salad bowl and mix.
4. 4Cover the salad and refrigerate to marinate while preparing the chicken.
5. 5Pat the chicken thighs dry. Rub with 1 tablespoon avocado oil, paprika, turmeric, Italian seasoning, oregano, salt, and black pepper.
6. 6Heat a skillet over medium-high heat. Cook the chicken thighs for about 5 minutes per side until well charred and cooked through.
7. 7Let the chicken rest for 10 minutes, then slice.
8. 8For the dressing, whisk together apple cider vinegar, 1 tablespoon olive oil, Dijon mustard, maple syrup, a pinch of salt and pepper, and juice from the remaining half lemon.
9. 9Toss the salad with the dressing. Top with sliced chicken thighs and serve.