zoom Grilled chicken & kale salad with sunflower seed dressing

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    Grilled chicken & kale salad with sunflower seed dressing

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    Grilled chicken & kale salad with sunflower seed dressing

    • Preparation time: 15 minutes + soaking and marinating
    • Cooking time: 20 minutes
    • Total time: 35 minutes + soaking and marinating

    Serves: 4


    4 mini chicken breast fillets
    2 tsp olive oil
    ½ unwaxed lemon, zest and juice
    1½ cloves garlic, crushed
    Pinch hot or smoked paprika
    2 red peppers, halved and deseeded
    150g pack Pentland Brig kale, stalks discarded, leaves torn into bitesized pieces

    For the sunflower dressing
    50g sunflower seeds
    1 stick celery, trimmed and roughly chopped
    ½ unwaxed lemon, zest and juice
    ½ clove garlic, crushed
    15g Parmigiano Reggiano, finely grated


    1. Soak the sunflower seeds for the dressing in cold water for up to 1 hour, or for as long as you have. Marinate the chicken in the oil, lemon zest and juice, garlic and paprika.

    2. Preheat the grill to high. Place the peppers, skin-side up, on a foil-lined baking tray and grill for 10 minutes, or until blackened. Place in a bowl, cover and leave to steam. Add the chicken and grill for 15-20 minutes, turning until cooked through, the juices run clear and there is no pink meat. Set aside to rest.

    3. Drain the seeds and whizz in a high-speed blender with 100ml water and the remaining dressing ingredients, until smooth. Season, adding more water if needed to achieve a pouring consistency.

    4. Tip ½ the dressing into a bowl with the kale and massage into the leaves. Peel and discard the skin from the peppers and slice into strips. Slice the chicken and plate up with the vegetables. Add any chicken resting juices to the dressing for the salad.  

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    Cook’s tip Massaging the kale with the dressing softens it before eating. It will sit for up to 1 hour in the fridge before serving, although it’s preferable to serve it at room temperature. 


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