1 bag of kale or collard greens (Approx 4-6 cups)
2-3 avocados
2 TBL Sea Salt
1 recipe of Balsamic Vinegar
Red, orange, yellow bell peppers (or mixture), sliced in bite sized pieces
4 seasoned Chicken breasts fully cooked

Leave kale in large leaves, after marinating the leaves will appear smaller. Place kale and avocados in a mixing bowl. Sprinkle salt over top of kale and then with clean fingers massage avocado and salt into the kale. Kale should be shiny but still a bit firm. Let sit for about ½ hour or until the leaves start to look as if they are wilting. When ready to serve, add the bell peppers and lightly pour dressing over salad. You will need about half as much as you think you will need so use sparingly. Meanwhile, grill chicken breasts in frying pan or Panini grill just until heated through. Cut into cubes. Toss salad and place in bowl, garnishing with chicken pieces and any other vegetables. Serve with side of balsamic vinegar.