• Prepare the dressing first: whisk together all ingredients in a small bowl and chill until ready to serve
  
  
• Brush your grill, grill pan or cast-iron skillet with oil and heat to medium/med-hi (adjust as needed)
• Sprinkle chicken breast on both sides with sea salt and pepper, then grill 6-7 mins on each side depending on thickness, until juices run clear and inside is no longer pink. Set aside covered in aluminum foil while you toss the pine nuts.
  
  
• Place a small cast-iron skillet over med heat and add tsp oil, add the pine nuts and sprinkle with salt. Cook, stirring for about 1 minute or until golden brown - be sure to adjust the heat if necessary so they don’t burn.
  
  
• To massage the kale, place it in a large bowl and drizzle with the 1 1/2 tbsp olive oil and sprinkle with sea salt. knead the kale with your hands as if kneading bread dough for about 2-3 mins or until the desired texture is achieved.
  
  

Salad assembly

• Place massaged kale in a serving bowl and toss with chopped avocado and toasted pine nuts. Slice the chicken breast and arrange on salad, then toss or top with caesar dressing right before serving - use as much or as little as you want as per preference.
  
  
• Enjoy!