top of page

Chicken & Kale Salad

 

SERVES 2

 

Ingredients

200g raw chicken breast, chopped

6 cups kale leaves, chopped

1/3 cup quinoa, uncooked

1/2 cup red onion, chopped

2 tbsp. slivered almonds

1/4 cup goji berries

1 tsp. coconut oil

Dressing

1 tbsp. olive oil

4 tbsp. balsamic vinegar

 

How to make

1.Boil 3/4 cup of water in a saucepan over medium temperature. Add the quinoa and cook for 15 minutes. Season with salt and pepper. Set aside

2.Meanwhile, heat coconut oil in a non-stick fry pan over medium temperature and cook the chicken breast for a few minutes on each side or until cooked

3.Combine the kale, onion, goji berries and almonds in a large bowl

4.Add the cooked chicken breast and quinoa to the salad bowl

5.Drizzle the olive oil and vinegar over the dish

6.Divide the meal into two serves. Dish one serving in a bowl and refrigerate the second serve for tomorrow’s leftover

bottom of page