Warm Kale and Chicken Salad with Caramelized Onions & Bacon Dressing

Caramelize the onions: Heat a large skillet over medium-low heat and add 3 tbsp coconut oil. Add sliced onions and stir to coat, sprinkling with 1/4 tsp sea salt. Cook and periodically stir for 25-30 minutes, adjusting heat as needed to avoid burning. The onions are done when they are a deep golden brown color and very fragrant.

Heat bacon in the microwave according to package directions, then chop into small pieces.

Make the dressing: Pour 1/4 cup melted bacon fat into the skillet over medium-low heat. Whisk in garlic, raw apple cider vinegar, pure maple syrup, mustard, 1/4 tsp sea salt, 1/4 tsp black pepper, and half of the chopped bacon. Cook for 1-2 minutes, until hot and bubbly.

Assemble the salad: Massage the kale in a large bowl with 1 1/2 tbsp olive oil and a pinch of sea salt, until tender. Add shredded Brussels sprouts to the bowl and toss to combine.

Add shredded or cubed rotisserie chicken on top of the greens, and top with caramelized onions and remaining chopped bacon.

Pour the hot bacon dressing over the salad, toss to coat and combine, and serve warm.