“Chicken Club” Salad with Kale, Avocado and Dijon-Buttermilk Dressing

Start with the kale! Remove the center ribs from the kale, and chop the leaves. Place your chopped kale in a mixing bowl and drizzle with 2 teaspoons olive oil. Go ahead and add a good pinch of salt too.Massage your kale with the oil and salt for about 3 minutes until the leaves become darkened and soft. Set aside the massaged kale until ready to use.-Moving on to the chicken. Using the bottom of a mason jar or wide glass, lightly pound your chicken breasts to an even thickness. (We’re not paillard-ing here, people, you just want to make sure that the chicken cooks evenly.) Season both sides of the chicken with salt and pepper.Heat a large sauté pan over medium-high heat. When hot, add the olive oil and swirl to lightly coat the bottom of the pan. Lower the heat to medium and add the chicken breasts. Cook for 1 minute and then flip the breasts over. Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 10 minutes. DO NOT LIFT THE LID UNDER ANY CIRCUMSTANCES. Trust me.After 10 minutes, turn off the heat and let the chicken sit, covered, for an additional 10 minutes. Again, DO NOT LIFT THE LID. Once the time is up, you can finally remove the lid. (Your chicken will be cooked, but if you’re nervous check it with an instant-read thermometer and make sure it’s at least 165 degrees F.) Place your chicken breasts on a cutting board and slice them at an angle.While the chicken is cooking, cook your turkey bacon in a large skillet until browned and crispy. Let cool slightly, and then chop into medium-sized pieces.In a small bowl, combine all the ingredients for the dressing.Add the cherry tomatoes, avocado, and chopped turkey bacon to the bowl with the kale and toss to combine.Divide the salad among two bowls or plates. Top with the sliced chicken breasts, drizzle with Dijon-buttermilk dressing, and serve immediately. (You can also chop your chicken and toss everything with the dressing before serving if you prefer.)