Start the grill. Cut or break apart cauliflower into bite size and put into an aluminum foil boat. Lightly coat with EVOO, salt, and pepper and then cover with another piece of foil to create a packet to be grilled. Lay out chicken and lightly sprinkle with salt+pepper. Depending on your grill setup you may be able to start grilling the packet and meat while you prepare the rest of the recipe, for the first time though its probably easiest to finish prepping before you begin using the grill.

Dice jalapeno peppers[1] and bell peppers[2] and place in small container along with halved cherry tomatoes. Remove stems from kale[3], wash, and tear into bite size pieces (approximately an inch in diameter).

To a blender/food processor add 3/4 cup EVOO, 1/4 cup white balsamic vinegar, 1/4 cup pistachio nuts, and a pinch of salt. Blend on high until all ingredients are combined then pour into small jar.

After cauliflower and chicken are finished grilling dice the meat into bite sized chunks and combine all ingredients and the dressing in a bowl to serve immediately. If some servings will be saved for leftovers refrigerate in containers of the following: cauliflower+chicken, peppers+tomato, kale, and dressing in jar.

Optional: Avocado should be diced[4] and added to the salad but only immediately before serving.

[1] http://www.youtube.com/watch?v=-2TaDYo3vic
[2] http://www.ehow.com/video_2346573_dice-bell-pepper.html
[3] http://youtu.be/l5ALIVc-oqs?t=37s
[4] http://www.youtube.com/watch?v=h0fUd-B5-m0