Warm Chicken Salad with Roasted Kale
Course: AppetizersCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 bunch Kale
0.25 number Pumpkin-roughly chopped
2 number Carrots-roughly chopped
1 number Spanish Onion-cut into quarters
5 tbsp Balsamic vinegar
0.5 number Lemon
3 tbsp Olive oil
2 tbsp Thai seasoning
1 number Chicken tenderloins-or chicken breasts should you prefer, 500 grams
1/2 cups Uncooked quinoa
Directions
- Pre heat the oven to 180 degrees
- Line a baking tray with baking paper.
- Place the pumpkin and carrots on the paper and drizzle with 1 tablespoon of olive oil.
- Season with salt and pepper.
- Cook for 30 minutes or until golden brown.
- Place chicken on a separate lined baking tray and drizzle with 1 tablespoon olive oil and lemon juice.
- Season with salt and pepper.
- Bake for 10 mins each side.
- When turning the chicken place Spanish onion on tray and bake for 10 minutes.
- Cook Quinnoa in stove – 1 part Quinnoa and 3 parts boiling water for 15 mins, then simmer with lid on.
- Lay the Kale on lined baking tray and spray or lightly oil the leaves with olive oil.
- Sprinkle Thai seasoning over the Kale.
- Bake in oven 180 degrees for 10 minutes. The leaves will crisp up and then be ready to pull off stem.
- Make a bed of Quinnoa on plate then sprinkle Kale leaves, add roasted vegies and chicken.
- Drizzle with balsamic vinegar to serve.
- Recipe Hints and Tips:
- Warm Chicken Salad with Roasted Kale is not suitable to freeze.
Warm Chicken Salad with Roasted Kale is something I would usually only eat at a restaurant…
…because I wouldn’t, or couldn’t be bothered making it?at home.
But when I tried this recipe – it was soooo easy! I will be eating schmancy lunches a lot more often without emptying out my wallet lol.
Kale seems to be?the latest ‘trendy food’ at the moment. ?It’s good for you, so give it a go!
Have your say!