Ingredients For the Chicken: 1 pound boneless skinless chicken breast sliced into thin cutlets juice of 1 lemon 1 tablespoon olive oil For the Dressing: 1 hard boiled egg yolk 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice about 1 large lemon, juiced 4 cloves of garlic very finely minced 1 tablespoon spicy mustard 1/2 teaspoon Worcestershire sauce 1/3 cup extra virgin olive oil salt & pepper to taste For the Salad: 1/2 cup shredded Parmesan cheese see note 16 ounces kale stems removed, leaves cut or torn into bite sized pieces Instructions Whisk together the lemon juice and olive oil and then pour the marinade over the chicken
1/3 cup + 2 tbsp raw cashews 1/4 cup olive oil 3 tbsp filtered water 2 tbsp rice vinegar (can sub white vinegar) 2 tbsp tamari or coconut aminos (can sub soy sauce) 2 tbsp nutritional yeast 1 tbsp pure maple syrup 1 tbsp sesame oil Juice of 1 lime 2 garlic cloves, minced 2 tsp ginger, minced or grated 1 tsp siracha (more for more spice) Sea salt, to taste Optional: 1 tsp of red pepper flakes (if you like more spice) Add all ingredients to a high speed blender
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