Seared Chicken & Kale Salad

Instructions

1. Prepare & roast the carrots

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then halve lengthwise. Transfer to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer on one side of the sheet pan. Roast 10 minutes. Remove from the oven.

2. Cook & chop the chicken

   Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat olive oil on medium-high. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned and cooked through. Transfer to a cutting board; when cool enough to handle, roughly chop.

3. Make the dressing

   In a bowl, whisk together the mayonnaise, the juice of 2 lemon wedges, and as much of the garlic paste as you'd like. Season with salt and pepper.

4. Make the salad & serve your dish

   To the bowl of dressing, add the chopped chicken, capers, almonds, and diced celery. Season with salt and pepper; toss to coat. Serve the finished salad with the roasted carrots and remaining lemon wedges on the side. Enjoy!

5. Prepare the remaining ingredients

   Meanwhile, roughly chop the almonds and capers. Small dice the celery. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon.