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Warm Kale Chicken Salad with Stone Fruit
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Warm Kale Chicken Salad with Stone Fruit

35 minServes 4Nutri-Score B€€
from @violetwitchel8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • garlic (finely chopped)Produce3 pieces
  • Dijon mustardPantry15 ml
  • lemon (juiced)Produce2 pieces
  • extra virgin olive oilPantry60 ml
  • cracked black pepperSpices1 g
  • sea saltSpices3 g
  • honeyPantry10 ml
  • peaches (cut into bite-sized pieces)Produce3 pieces
  • strawberries (sliced thinly)Produce75 g
  • shallot (half, sliced)Produce1 piece
  • kale (bunches, massaged)Produce2 pieces
  • slivered almonds (toasted)Nuts & seeds50 g
  • chicken breasts (grilled and cut into bite-sized pieces)Meat2 pieces
  • goat cheese (crumbled)Dairy60 g

per serving

Nutrition

319kcal

Carbs
19 g
Proteins
19 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Grill
  • Frying pan

step by step

Method

  1. Make the vinaigrette

    • Finely chop the garlic and add it to a bowl.
    • Add the Dijon mustard, lemon juice and an equal amount of extra virgin olive oil.
    • Season with cracked black pepper, sea salt and a little honey, then whisk together.
    Step 1

  2. Prepare the fruit and shallot

    • Cut the peaches into bite-sized pieces.
    • Slice the strawberries thinly.
    • Slice half of the shallot.
    Step 2

  3. Massage the kale

    • Massage the kale for a couple of minutes.
    • Add some vinaigrette and massage more.
    Step 3

  4. Assemble the salad

    • Add the peaches, strawberries, shallot and slivered almonds to the kale.
    • Toss everything together.
    Step 4

  5. Grill the chicken

    • Season the chicken breasts with seasoning of your choice.
    • Grill the chicken breasts until cooked through.
    Step 5

  6. Finish and serve

    • Cut the grilled chicken into bite-sized pieces.
    • Add the chicken to the salad with a little goat cheese and serve.
    Step 6
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