This salad came to be as my plan B 🙂
I went to buy blood oranges for a blood orange yogurt breakfast recipe. And surprise surprise, they were out. Hence Plan B. Chicken Salad with Kale and winter veggies. Some of the best things in life happen by accident. Though I have to confess here that it wasn’t a complete accident. I was working on chicken salad with winter veggies in my mind. And I found this gorgeous tender Kale. Brighter green in color, kind of purplish around the stem. Perfect for salad! Had some really nice heirloom carrots in the fridge. So voila, my tasty plan B in action.
The first thing to do is cook the chicken. Simple process. Wash the chicken breasts and grind some salt and pepper on each side. In a cast iron skillet (or any oven safe pan) heat up some olive oil. Saute the breasts both sides until they are nicely browned, around 10 mins on medium high. Stick the skillet in the oven for about 20 mins at 180 C / 350 F or until they are thoroughly cooked inside out. Set aside to cool down. Slice it later on for the salad.
While chicken is cooking, prepare the Quinoa. Bring water to boil and add the quinoa. Let it cook for around 20 mins over medium fire. It should be relatively crunchy at the end.
Prepare your vegetables also. Wash them all very well. Cut the kale in big pieces. Peel the carrots and grate them finely. Cut the red cabbage in fine slices carefully with your knife.
Make the dressing. In a bowl mix extra virgin olive, mustard, almond oil, white vinegar and orange juice for some natural sweetness (if you have blood oranges, even better!). It should be a fairly thin mixture when done. If its too thick, you can always add some more orange juice.
Get a nice and big bowl. Add the quinoa, kale and carrots. Sprinkle on top with the red cabbage slices. Add a little bit of salt and pepper. Scatter the chicken all around and drizzle over the dressing. I guarantee you, you will love this dish!
Serves 2-3
Time: 40 mins in total
INGREDIENTS
1/2 cup uncooked quinoa + 1.5 cups water
2 medium chicken breasts, about 300 g / 10.5 oz
60 g / 2 oz fresh kale
2 medium carrots, about 160 g / 5.5 oz, finely grated
1/2 cup red cabbage, finely chopped
seasalt, pepper
For the Vinaigrette
3 tbsps extra virgin olive oil
3 tsps plain mustard
3 tsps almond oil
3 tsps white vinegar
2 tbsps orange juice
DIRECTIONS
Wash the chicken breasts and grind some salt and pepper on each side. In a cast iron skillet (or any oven safe pan) heat up some olive oil. Saute the breasts both sides until they are nicely browned, around 10 mins on medium high. Stick the skillet in the oven for about 20 mins at 180 C / 350 F or until they are thoroughly cooked inside out. Set aside to cool down. Slice it later on for the salad.
While chicken is cooking, prepare the Quinoa. Bring water to boil and add the quinoa. Let it cook for around 20 mins over medium fire.
Wash your vegetables very well. Cut the kale in big pieces. Peel the carrots and grate them finely. Cut the red cabbage in fine slices carefully with your knife.
Make the dressing. In a bowl mix extra virgin olive, mustard, almond oil, white vinegar and orange juice. It should be a fairly thin mixture when done. If its too thick add some more orange juice.
In a big bowl add the quinoa, kale and carrots. Sprinkle on top with the red cabbage slices. Add a little salt and pepper. Scatter the chicken all around and drizzle over the dressing.