Lemon Turmeric Chicken Salad

1. Coat chicken with squeezed lemon, sea salt, turmeric, and pepper.
2. Bake the seasoned chicken in a dish for 18-20 minutes at 425 degrees Fahrenheit (cooking time may vary depending on chicken size).
3. While the chicken bakes, massage kale with a little olive oil and lemon. Store in a Tupperware container.
4. Once chicken is cooked and cooled, slice or shred it.
5. Assemble the salad by combining the massaged kale and chicken, then topping with avocado chunks, hemp seeds, pumpkin seeds, and pomegranate seeds.