Lemon Chicken and Kale Summer Salad

by

Tenina Holder

Posted June 9, 2020 (Last updated December 16, 2021)

Serves

4

Total Time

2hrs 25mins

Calories

743

The quickest way to eat on a hot day you can even replace the lemon chicken tenders with a purchased BBQ or roasted chicken.

recipe-image
    Ingredients

  • Lemon icon
    Lemon1juice of
  • Kale icon
    Kale455 gdestalked
  • Carrot icon
    Carrot2cubed
  • Avocado icon
    Avocado1sliced
  • Orange icon
    Orange2peeled, sliced
  • Cucumber icon
    Cucumber1 ½sliced
  • Sea salt icon
    Sea salt1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil100 g
  • Chicken breast icon
    Chicken breast500 g
  • Garlic clove icon
    Garlic clove2
  • Mayonnaise icon
    Mayonnaise100 g
  • Crème fraîche icon
    Crème fraîche40 g
  • Dijon mustard icon
    Dijon mustard2 teaspoons
  • Apple cider vinegar icon
    Apple cider vinegar2 tablespoons
  • Sea salt icon
    Sea salt1 pinch
  • Pomegranate icon
    Pomegranate1
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
    Method

  • 1. Add lemon, sea salt and extra virgin olive oil to a clean medium bowl
  • 2. Whisk
  • 3. Add chicken breast to the chicken
  • 4. Mix
  • 5. Marinate in fridge - approx 2 hr
  • 6. Add garlic clove to the TM5 bowl
  • 7. Chop - approx 2 sec, speed 5
  • 8. Then add mayonnaise, crème fraîche, dijon mustard, apple cider vinegar and sea salt to the TM5 bowl
  • 9. Blend - approx 6 sec, speed 6
  • 10. Transfer three quarters of content of TM5 bowl to small bowl
  • 11. Add kale to the TM5 bowl
  • 12. Chop - approx 3 sec, speed 5
  • 13. Transfer content of TM5 bowl to serving plate
  • 14. Add kale to the TM5 bowl
  • 15. Chop - approx 3 sec, speed 5
  • 16. Transfer content of TM5 bowl to serving plate
  • 17. Transfer the rest of dressing to serving plate
  • 18. Add carrot to the TM5 bowl
  • 19. Chop - approx 3 sec, speed 6
  • 20. Transfer content of TM5 bowl to serving plate
  • 21. Add pomegranate to the TM5 bowl
  • 22. Chop - approx 2 sec, reverse speed 3
  • 23. Pre-heat a clean frying pan - medium heat
  • 24. Drizzle with extra virgin olive oil
  • 25. Transfer chicken to frying pan
  • 26. Cook each side until light golden
  • 27. Slice into pieces
  • 28. Arrange avocado, orange and cucumber in the serving plate
  • 29. Assemble
  • 30. Serve

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