Kale Salad with Chicken, Avocado, Tomato and Poached Egg

So we weren’t crazy adventurous for this weeks #weirdvegwednesday, but for some kale might be a little out there.  If you are used to using spinach a mixed green for your salads I would encourage you to try kale.  The health benefits are off the charts.  To name a few things, it has more vitamin C than an orange, it has more calcium than milk, it contains omega 3 fatty acid, one serving has 5 times your daily serving of vitamin A, and it contains 7 times the recommended amount of vitamin K which has been used to treat Alzheimers.  I could keep going.    

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Ingredients

2 chicken breasts
1 tbsp olive oil
3-4 cups uncooked kale, stems removed
2 tbsp coconut oil, could substitute olive oil
1/4 cup lemon juice
1 tbsp dijon mustard
12 grape tomatoes, halved
1 avocado cut into 1/2″ chunks
2 tbsp parmesan cheese
2 Eggs
1 tbsp white vinegar

Directions

1. Preheat oven to 400 degrees to bake the chicken breasts.  Prepare the chicken by seasoning with salt, pepper and olive oil.  Bake for 25-30 minutes until they reach the proper temperature.
2. In a medium saucepan bring some water and 1 tbsp white vinegar to a low boil, the vinegar helps keep the egg protein together rather than making egg drop soup where it goes everywhere.  There should be 3-4 inches of water in the pan so when you poach the eggs they can move freely and not sink to the bottom of the pan.  You can also at this point start heating up a deep saucepan and the coconut oil, in preparation for sauteing the kale.  I’m big on getting everything done at the same time, if you struggle at multi-tasking I would recommend doing the kale first then the eggs.
3. To sautee the kale, add it to the warm pan and toss to coat evenly and satuee for 1 minute, then add the lemon juice, mustard combination and cover and let steam for another 2-3 minutes. 
4. To poach the eggs, crack each egg separately in a small dish so that you can gently put them into the water.  Prior to putting the eggs in the water I like to give the water a little stir to create a slight whirlpool effect.  Gently put the eggs into the water and cook for 3 minutes.
5. Lastly combine everything, I like the kale on the bottom topped with the chicken, avocado, tomatoes and lastly the beautifully runny poached egg.  Garnish with the parmesan cheese and ENJOY!