Warm Chicken Salad with Roasted Kale

Summary

Servings
4

Time Needed

10 mins Prep

35 mins Cook

Ingredients
10

Difficulty
Easy

Ingredients

  • 1
    Kale
  • 1/4
    Pumpkin
    roughly chopped
  • 2
    Carrots
    roughly chopped
  • 1
    Spanish Onion
    cut into quarters
  • 5 tbsp
    Balsamic Vinegar
  • 1/2
    Lemon
  • 3 tbsp
    Olive Oil
  • 2 tbsp
    Thai Seasoning
  • 1
    Chicken Tenderloins
    or chicken breasts should you prefer, 500 grams
  • 1/2 cup
    Uncooked Quinoa

Nutrition Information

Qty per
159g serve
Qty per
100g
Energy 1656cal 1041cal
Protein 10.3g 6.5g
Fat (total) 31g 19g
 – saturated 4.9g 3.08g
Carbohydrate 39g 24g
 – sugars 7.6g 4.7g
Dietary Fibre 4.4g 2.77g
Sodium 78mg 49mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

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!

Method

  1. Pre heat the oven to 180 degrees

  2. Line a baking tray with baking paper.

  3. Place the pumpkin and carrots on the paper and drizzle with 1 tablespoon of olive oil.

  4. Season with salt and pepper.

  5. Cook for 30 minutes or until golden brown.

  6. Place chicken on a separate lined baking tray and drizzle with 1 tablespoon olive oil and lemon juice.

  7. Season with salt and pepper.

  8. Bake for 10 mins each side.

  9. When turning the chicken place Spanish onion on tray and bake for 10 minutes.

  10. Cook Quinnoa in stove – 1 part Quinnoa and 3 parts boiling water for 15 mins, then simmer with lid on.

  11. Lay the Kale on lined baking tray and spray or lightly oil the leaves with olive oil.

  12. Sprinkle Thai seasoning over the Kale.

  13. Bake in oven 180 degrees for 10 minutes. The leaves will crisp up and then be ready to pull off stem.

  14. Make a bed of Quinnoa on plate then sprinkle Kale leaves, add roasted vegies and chicken.

  15. Drizzle with balsamic vinegar to serve.

Recipe Hints and Tips:

  • Warm Chicken Salad with Roasted Kale is not suitable to freeze.

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