2 cups shredded kale
1/2 of a grapefruit
1/4 of an avocado
2 Tbsp goat cheese, crumbled
2 Tbsp sliced almonds
4 oz. grilled chicken breast
juice from 1/2 of a grapefruit
1 tsp olive oil
1. Pre-heat skillet with 1 Tbsp olive oil over medium-high heat and grill 4 oz. raw chicken breast approximately 8-10 minutes. I prefer to flatten them before cooking for a thinner chicken breast and quicker cooking time. I also like to season with black pepper, and Mrs. Dash garlic & herb seasoning.
2. Combine 2 cups of shredded kale (can buy pre bagged or chop fresh), with sections from 1/2 of a fresh grapefruit and 1/4 of an avocado.
3. Mix together the citrus dressing by squeezing the juice from the other half of the grapefruit into a small bowl with 1 tsp olive oil. Pour on top of salad and mix well.
4. Top with grilled chicken breast, sliced almonds, and crumbled goat cheese.