Yield: 2 servings (6 points per serving for blue and purple, 10 points for green)
Season the chicken breasts with salt, pepper and garlic powder. Cook the chicken breasts by either grilling them, baking them in the oven or cooking them in a nonstick pan.
Add all of the dressing ingredients to a bowl and whisk together.
Cut the kale into bite size pieces and add to a large bowl.
Place the almonds in a zip up bag and use a meat mallet or rolling pin to break them into smaller pieces. Add the almonds and cabbage to the kale.
Pour the dressing over the kale and stir to combine. Divide the salad into two bowls and top each bowl with a cooked chicken breast.