Wash and dry kale leaves. Cut or strip out thick stems from each leaf and discard. Chop or tear the green leafy part of kale into strips or ribbons, about ½-inch thick, and place in large bowl.
Add a small amount of olive oil and salt to the kale. Massage the oil and salt into the leaves by rubbing and squeezing together until they start to become tender and wilt, about 30 to 60 seconds. Take care not to over-massage the kale to prevent loss of texture.
Add chopped chicken, diced red onion, avocado pieces, and sunflower seed kernels to the bowl. Toss the salad to evenly distribute the ingredients throughout.
Prepare the Lemon Dressing Vinaigrette
Add remaining olive oil, lemon juice, white wine vinegar, Dijon mustard, black pepper, and sea salt to a container or jar with tightly fitted lid.
Secure the lid and shake well until the ingredients have combined, about 20-30 seconds.
Pour the dressing over the prepared kale salad and toss before serving.
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation.