Step 1

Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

Step 2

If you marinate your chicken overnight in the refrigerator, remove and let it sit at room temperature for 30-45 minutes before adding to prepared baking sheet and baking it for for 30-35 minutes or until fully cooked through. NOTE: When done, the chicken should look "dark" in color from the jerk seasoning and crusted, but juicy + clear on the inside. Remove from oven and slice into "strip-like' chicken or chunks, if preferred.

Step 3

Add all ingredients into a high-powdered blender and blend until sauce becomes creamy. Set aside in the refrigerator until ready to use.

Step 4

Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1 Tbsp of olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

Step 5

To the bowl with the kale, add the sliced cooked jerk chicken, chopped cucumber, bell peppers, poblano peppers, onion, avocado chunks (if using), and 1/2 of the BBQ Ranch dressing, tossing everything together. NOTE: You can add the dressing to the salad when tossing OR set aside until serving.

Step 6

To serve, add the salad to your bowl(s) and add your favorite toppings like grated parmesan, croutons, etc. if desired.

Step 7

Bon Appetit!