3largeboneless skinless chicken breastsgrilled and sliced
Sea salt and freshly ground black pepperto taste
1/2cupfull fat coconut milk
1clovegarlicminced
2tablespoonsred wine vinegar
Steviato taste
1tablespoonminced fresh basil
Instructions
In a large bowl, massage the kale with the olive oil and lemon juice until tender. Add in the red onion through chicken and then season with salt and pepper to taste.
In a small bowl, whisk together the remaining ingredients, (season with salt and pepper to taste), and then pour over the salad, toss and serve.