This fresh, simple kale salad is pure gold. Tuscan (Lacinato) kale ribbons get coated with a bright lemon dressing & doused with turmeric-spiced cashews. Gluten free, paleo (AIP), dairy free, vegan optional.
Make the lemon garlic dressing in the blender (recipe linked above). Wash and dry the kale and remove the stems. Stack the leaves and fold in half lengthwise. Press down and cut into thin strips (about 1/4" wide). Toss into a bowl with the dressing and set aside.
Preheat the grill or a skillet over medium heat. Pat the chicken breasts dry with paper towel and pound lightly on both sides to tenderize with a meat mallet. Season front to back with salt and pepper and coat with olive oil. Lay the chicken breast directly on the grill. Cook without moving for 5-7 minutes, flip over and cook for 5-7 minutes or until cooked to 165°F. Remove and rest for 3 minutes before slicing.
Grind the cashews in a mortar and pestle or finely chop into a coarse crumble. Toast in a medium skillet over medium heat until aromatic, about 2-3 minutes. Add 1 teaspoon olive oil, turmeric and smoked paprika and stir in a pinch of salt. Remove from heat.
Swirl the kale to really coat it generously with the lemon dressing that sunk to the bottom. Serve with sliced chicken and a sprinkle of toasted cashews.