Blueberry Bacon Chicken Salad
INGREDIENTS:
1 avocado, chopped
1/2 cup frozen blueberries, thawed, divided
2 tbsp + 2 tsp extra-virgin olive oil
Juice of 1 lemon
1 tbsp anchovy paste
1 tsp of Worcestershire sauce
1 tbsp Dijon or grainy mustard
Splash of red wine vinegar
1 clove garlic, grated
1/4 cup of fresh grated Parmesan, plus more for garnish
Sea salt & pepper
1/2 bunch of kale leaves, ripped or chopped
1 chicken breast, cooked, chopped or shredded
2 strips of bacon, cooked and crumbled
1/4 cup toasted almonds, chopped
4 large basil leaves, sliced
PROCEDURE:
Make the dressing: Combine the avocado, 1/4 cup blueberries, 2 tbsp olive oil, lemon juice, anchovy paste, Worcestershire, mustard, vinegar, garlic, 1/4 cup of Parmesan, and blend well. Season with sea salt & pepper to taste. Refrigerate until using.
Massage the kale with 2 tsp olive oil for 5 full minutes to break down the fibres so it’s easier to eat. Toss the kale with the dressing.
Divide the kale between two bowls, and top with chicken, bacon, toasted almonds, blueberries, Parm and basil.
NOTES:
MAKE IT AHEAD: Make the dressing and toss the kale up to 3 days ahead.
ADD SOME CARBS: Add a small handful of canned chickpeas, drained and rinsed, to each salad.