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Grilled chicken & kale salad with sunflower seed dressing
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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.
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.
Typical values per serving:
Energy |
1,130kJ 270kcals |
---|---|
Fat | 12g |
Saturated Fat | 2.7g |
Carbohydrate | 6.6g |
Sugars | 4.3g |
Protein | 31g |
Salt | 0.7g |
Fibre | 3.8g |
gluten free/low in saturated fat
This recipe was first published in Tue Feb 15 10:49:54 GMT 2022.
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