A lightened classic!
Nutrition (per serving):
Total Fat: 16g
4 4-6 oz cooked chicken breast
1 tbsp olive oil
4 cups kale
1/2 tsp each Himalayan salt and pepper
1/4 cup freshly grated parmesan
1/4 cup plain 0% MF plain Greek yogurt
1/4 cup lemon juice
1/2 tsp Worcestershire
2 tbsp olive oil
1 garlic clove, minced
Combine the dressing ingredients in a food processor and process until well combined.
Season the chicken breasts with S&P.
Heat a skillet on medium heat. Add in the olive oil.
Add the chicken and cook 8 minutes per side or until the chicken is cooked through.
Remove from heat and shred the chicken using two forks.
Divide the kale into four bowls and top with dressing and chicken.