Taco Hot Sauce Ground Chicken and Kale Salad (paleo, GF

• Meat

  • 8 slices Bacon
  • 1 lb Ground chicken

• Produce

  • 1 cup Carrots
  • 1/2 tsp Garlic powder
  • 8 cups Kale
  • 1/4 tsp Onion powder
  • 1/4 tsp Oregano, dried
  • 4 Tomatoes, small

• Condiments

  • 4 tbsp Hot sauce

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Red pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 splash Olive oil
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/8 tsp Cumin

• Other

  • 2 Small avocado or 1 large, sliced

Found on perchancetocook.com

Ingredients

• 1 pound ground chicken
• a splash of olive oil
• ¼ tsp salt
• ¼ tsp ground black pepper
• ½ tsp chili powder
• ½ tsp garlic powder
• ⅛ tsp cumin
• ½ tsp paprika
• ¼ tsp onion powder
• ¼ tsp dried oregano
• 1 Tbs hot sauce (I always use Franks because it is Paleo)
• 8 cups of chopped kale
• 1 cup of shredded carrots
• 1 red pepper, chopped
• 8 slices of bacon (I used Pedersons Natural Farms Bacon because it is uncured, has no sugar added and is Whole 30 approved)
• 2 small avocado or 1 large, sliced
• 4 small tomatoes
• 3 Tbs hot sauce (Franks)
• 3 Tbs olive oil
• 1 Tbs apple cider vinegar

Directions

• Add a splash of olive oil to a large frying pan and heat over medium heat. Add the ground chicken to the pan and top with ¼ tsp salt, ¼ tsp ground black pepper, ½ tsp chili powder, ½ tsp garlic powder, ⅛ tsp cumin, ½ tsp paprika, ¼ tsp onion powder, and ¼ tsp dried oregano. Cook for 10 minutes, mixing every so often while breaking the ground chicken into smaller pieces. Add 1 Tbs of hot sauce to the pan and cook the chicken for another 2-4 minutes. The chicken should be completely cooked through at this point. Set the chicken aside.
• Take out a microwave safe plate, cover it in paper towels and and place 4 bacon strips on top. Cover the bacon in another paper towel. Heat in the microwave for 2 minutes. Check on the bacon and heat for another 2 minutes. Put those 4 strips aside, put new paper towels on the plate and repeat the process for 4 more strips of bacon. Set all of the bacon aside.
• In a small bowl mix the salad dressing together. Mix 3 Tbs hot sauce, 3 Tbs olive oil, and 1 Tbs apple cider vinegar together.
• Put the chopped kale and shredded carrots into a large bowl, cover in the salad dressing and toss.
• Then take out 4 plates, divide the kale salad into 4 servings and put the kale salad onto each plate. Evenly distribute the chopped red pepper, sliced avocado, and sliced tomato among the four plates. Divide the ground hot sauce taco chicken into 4 servings and top each salad with one serving of it. Then, add 2 strips of bacon per plate. (For each plate, I crumbled up one strip of bacon and topped the ground chicken in it and then I put one strip of bacon on the plate.)