Published On: Wed, Jun 13th, 2018

Ricardo’s hearty kale and chicken salad

Kale Salad with Chicken and Figs

1 lb (450 g) skinless, boneless chicken breast, diced

1/4 cup (60 mL) olive oil

3 green onions, chopped

1/2 tsp fennel seeds, crushed

1/4 tsp red pepper flakes

1/2 cup (100 g) dried figs, stems removed, diced

2 tbsp (30 mL) lemon juice

8 cups (175 g) kale, stems removed, coarsely chopped

2 cans (19 oz / 540 mL each) chickpeas, rinsed and drained

7 oz (200 g) feta cheese, crumbled

1. In a non-stick skillet over high heat, brown the chicken in 2 tbsp (30 mL) of the oil for 5 minutes. Add the green onions and spices. Continue cooking for 3 minutes or until the chicken is cooked through. Season with salt and pepper. Let cool.

2. In a large bowl, combine the figs, the remaining oil and the lemon juice. Let macerate for 5 minutes.

3. Add the remaining ingredients and the cooked chicken. Adjust the seasoning.

4. Serve or refrigerate for the next day.

Makes 6 servings.

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Ricardo’s hearty kale and chicken salad