Crispy Kale and Chicken Salad with Pomegranate Seeds

Preheat oven to 350 F. Preheat your grill to medium-high heat.

Rub the chicken with olive oil and sprinkle with some salt and pepper. Grill for 7-8 minutes on both sides or until cooked through. Remove it from the grill onto a p plate. Let it cool five minutes and then dice into bite size pieces. Put it onto a clean plate, set aside and tent with a sheet of foil to keep warm.

While the chicken cooks start on the kale. In a glass measuring cup or small bowl, mix all the dressing ingredients, whisk to combine and then season with additional salt and pepper if needed.

Grease a baking sheet and spread kale on the baking sheet. To the kale add 2-3 tablespoon of the dressing (just enough to coat the kale, reserve the rest). Toss to coat and massage the kale with the dressing then spread out evenly on the baking sheet. Roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not golden.

While kale is roasting bring the water to a boil in a small saucepan. Once the water boils, remove from the heat and add the couscous, stir and cover for 10 minutes or until ready to use. When ready to use fluff with a fork.

Once the chicken, kale, and couscous are all done combine them in a large bowl. Add the toasted pine nuts, pomegranate seeds, avocado and goat cheese. Toss to combine and then add the remaining dressing and toss one more time. Serve warm.