1largechicken breast halfcubed*; *Chicken is easier to cube if partially frozen
4cupschopped kale
1largepearcored and chopped
1/2cupchopped pecans
1/2smallred onionsliced
3cupsfull fat coconut milk
1/4cupred wine vinegar
2tablespoonshoney
1tablespooncoconut aminos
1clovegarlicminced
Sea salt and freshly ground black pepperto taste
Instructions
Place bacon and chicken in a large skillet over medium heat; cook for 10 to 15 minutes or until bacon is brown and very crisp and chicken is no longer pink in the center; transfer mixture to a paper towel lined plate; set aside to cool.
In a large bowl, combine next 5 ingredients (kale through onion) along with bacon/chicken mixture.
In a small bowl, whisk together remaining ingredients (coconut milk through salt and pepper); drizzle mixture over salad then toss and serve.