Preheat oven to 375 degrees. Kale is tossed with shredded Brussels sprouts, lots of sweet caramelized onions, crispy bacon and grilled chicken plus a super tasty hot bacon dressing. Bake on a sheet pan for about 30-40 minutes until an internal temperature of 165 degrees is reached. It’s dairy free and paleo with both Whole30 and keto options. This kale salad is packed to the max with goodies! Let the chicken cool down, and dice it up or cut it into strips. Toss chicken in the olive oil, salt, pepper, and garlic powder. While the chicken is cooling, prep the kale and put into a salad bowl.

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