Preheat the oven to 400 degrees and line a baking sheet with parchment paper
Toss the Brussel Sprouts with 1 tbsp avocado oil and sprinkle with sea salt. Roast in the oven for 8 minutes.
While the sprouts are roasting, prepare the kale. Massage the torn kale with 1 tbsp avocado oil and sprinkle with sea salt in a medium sized bowl.
Spread the kale over the Brussel Sprouts and roast together for an additional 4 minutes
While the veggies are roasting, place the diced shallot, pine nuts and bacon in a pan and toast over medium heat until fragrant and the pine nuts are golden brown
When everything is done, layer in the roasted veggies, toasted nuts, shallot, bacon, chicken, and drizzle with Caesar dressing. Enjoy!