In a small bow, whisk together olive oil, lemon juice, and black pepper. Set aside.
Place kale in a large bowl. Massage it by hand with sea salt for two minutes until the kale is soft and dark green. (You may want to set a timer, as it is necessary to tenderize the kale for this long.) It will shrink quite a bit.
Add the olive oil mixture and the chopped cashews to the kale. Toss until the kale is evenly coated. Service immediately.
Chicken Tenders Instructions
Preheat oven to 425°.
Line a non-stick baking sheet with parchment paper.
Whisk 2 eggs in bowl, until both yolks and egg whites come together. Set aside.
Season both sides of chicken tenders with Adobo seasoning blend & pepper to taste.
Dredge each individual tender with panko pork rind crumbs on each side. Press gently to adhere crumbs before placing directly on baking sheet.
Bake for 20-25 minutes at 425° or until golden brown. (Every oven & climate are different. It is okay to flip tenders and bake for an extra few minutes until desired texture has been reached.)
Remove from oven and serve immediately.
Tip: Leftovers will keep well in the refrigerator for a day or two.