Prepare the Chicken: Season chicken with lemon zest, juice, salt, pepper, and garlic powder. Grill, bake or pan-sear the chicken until fully cooked, ensuring the internal temperature reaches 165°F.
Massage the Kale: Combine olive oil, lime juice, and salt in a large bowl. Add the kale and massage for 2-3 minutes until softened and slightly wilted.
Assemble the Salad: Top the massaged kale with chopped mint, walnuts, and half the blackberries. Slice or shred the cooked chicken and add it to the salad.
Serve: Toss lightly to combine and enjoy immediately.
Notes
No Kale: Use other greens such as shredded Brussels sprouts, cabbage, spinach, etc.
Leftovers: Store in an airtight container for up to 5 days.
