Warm Chicken Salad with Roasted KaleFor your health trip!

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  • Warm Chicken Salad with Roasted Kale

Warm Chicken Salad with Roasted Kale is something I would usually only eat at a restaurant… …because I wouldn’t, or couldn’t be bothered making it at home. But when I tried this recipe – it was soooo easy! I will…

Warm Chicken Salad with Roasted Kale is something I would usually only eat at a restaurant…

…because I wouldn’t, or couldn’t be bothered making it at home.

But when I tried this recipe – it was soooo easy! I will be eating schmancy lunches a lot more often without emptying out my wallet lol.

Kale seems to be the latest ‘trendy food’ at the moment.  It’s good for you, so give it a go!

serves
4
time needed
prep cook
ingredients
10
difficulty
Easy
rating (click to rate)
4.0 based on 2 ratings, click to rate

Ingredients

  • 1 bunch Kale
  • 1/4 Pumpkin roughly chopped
  • 2 Carrots roughly chopped
  • 1 Spanish Onion cut into quarters
  • 5 tbsp Balsamic Vinegar
  • 1/2 Lemon
  • 3 tbsp Olive Oil
  • 2 tbsp Thai Seasoning
  • 1 Chicken Tenderloins or chicken breasts should you prefer, 500 grams
  • 1/2 cup Uncooked Quinoa


Method

  1. Pre heat the oven to 180 degrees
  2. Line a baking tray with baking paper.
  3. Place the pumpkin and carrots on the paper and drizzle with 1 tablespoon of olive oil.
  4. Season with salt and pepper.
  5. Cook for 30 minutes or until golden brown.
  6. Place chicken on a separate lined baking tray and drizzle with 1 tablespoon olive oil and lemon juice.
  7. Season with salt and pepper.
  8. Bake for 10 mins each side.
  9. When turning the chicken place Spanish onion on tray and bake for 10 minutes.
  10. Cook Quinnoa in stove - 1 part Quinnoa and 3 parts boiling water for 15 mins, then simmer with lid on.
  11. Lay the Kale on lined baking tray and spray or lightly oil the leaves with olive oil.
  12. Sprinkle Thai seasoning over the Kale.
  13. Bake in oven 180 degrees for 10 minutes. The leaves will crisp up and then be ready to pull off stem.
  14. Make a bed of Quinnoa on plate then sprinkle Kale leaves, add roasted vegies and chicken.
  15. Drizzle with balsamic vinegar to serve.

Notes

Recipe Hints and Tips:

  • Warm Chicken Salad with Roasted Kale is not suitable to freeze.

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