Ingredients

1 lemon

1/2 cup gluten free rolled oats

3/4 cup gluten free breadcrumbs, divided

1/2 cup finely chopped onion

1/4 cup light mayonnaise

1 egg, lightly beaten

2 tablespoons chopped fresh dill

1 teaspoon Dijon mustard

1/2 teaspoon ground pepper

1 chicken breast 

2 (2.5 ounce) pouches skinless, boneless pink salmon, flaked

2 tablespoons olive oil

4 cups kale

1/2 cup plain fat-free Greek yogurt

2 tablespoons snipped fresh chives

1 tablespoon unsweetened almond milk

sea salt

Instructions 

1. Remove 1 teaspoon zest and squeeze 4 teaspoons juice from lemon. Set aside.
2. Place oats in a food processor. Cover and process until ground. Stir together ground oats, 1 teaspoon of the lemon juice, 1/4 cup of the bread crumbs, the onion, mayonnaise, egg, dill, mustard, and pepper in a large bowl. Add  salmon; stir gently just until combined.  
3. Place the remaining 1/2 cup bread crumbs in a shallow dish. Shape the crab mixture into eight patties. Dip the patties and chicken in the bread crumbs, turning to coat. 
4. Heat 2 teaspoons of the oil over medium heat in a 10-inch skillet. Add half of the  cakes; cook 6 minutes or until golden and heated through (165 degrees F), turning once. Remove from the skillet; keep warm. Repeat with another 2 teaspoons of the oil and the remaining cakes.
5. Whisk together the remaining 1 tablespoon lemon juice and the remaining 2 teaspoons oil in a large bowl. Add kale; toss to coat. Combine the reserved lemon zest, the yogurt, chives, milk, and salt in a small bowl. Serve the crab cakes on the kale and top with the yogurt mixture.
6. Enjoy!