Kale Salad with Chicken, Caramelized Onions, and Hot Bacon Dressing {Paleo}

INGREDIENTS

4 cups

kale (chopped)

2 cups

brussels sprouts (shredded)

1 1/2 tbsp

olive oil (or avocado oil plus sea salt, for kale)

med yellow onions (thinly sliced)

3 tbsp

coconut oil (refined, or avocado oil)

Sea salt (for the onions)

1 lb

chicken breasts (pounded to 1/2” thickness)

Sea salt + pepper for chicken

slices nitrate free bacon (try to go for thicker slices, cut into pieces)

1/4 cup

bacon fat (rendered from cooking your bacon)

2 cloves

garlic (minced)

3 tbsp

raw apple cider vinegar

1 tbsp

pure maple syrup (- or date paste for Whole30. Stevia can be used for keto*)

1 tbsp

mustard (I used stone ground)

1/4 tsp

sea salt (or to taste)

1/4 tsp

black pepper (or to taste)