1 ½ - 2cupschopped chickenI used 2 breasts from a rotisserie chicken
Avocadoto serve
Instructions
Preheat oven to 400F. Line a sheet tray with parchment paper.
In a medium bowl, mix pepitas, smoked almonds, sesame, maple, olive oil, paprika, cayenne and salt.
Spread mix out in an even layer on the prepared sheet tray. Bake for 8-12 minutes, until golden. Let cool completely (mixture will not be crunchy when still hot, but will get nice and crisp after cooling.)
Add vinegar, oil, maple, dijon, salt and black pepper to a small jar and shake until combined (alternately whisk in a small bowl.) Set aside.
To a large bowl add kale and massage with a touch of salt, lemon juice and zest to tenderize slightly.
Add in romaine, celery, cucumbers, peas, dates, chives, dill and chicken. Toss with desired amount of dressing. Season with more salt and pepper, if needed.
Served topped with avocado and the maple almond topping.
Video
Notes
*if not using diamond crystal salt specifically, add salt to taste as the amount listed will not be the same for other salts