Lemon Chicken and Kale Summer Salad

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    908

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 updated Oct 25, 2018

Ingredients

  • Lemon icon
    Lemon
    1 (58g)
  • Kale icon
    Kale
  • Carrot icon
    Carrot
    2 (100g)
  • Avocado icon
    Avocado
    1 (165g)
  • Orange icon
    Orange
    2 (400g)
  • Cucumber icon
    Cucumber
    1.5 (450g)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    110ml (½ cup)
  • Chicken breast icon
    Chicken breast
    500g (about 4½)
  • Garlic clove icon
    Garlic clove
    2
  • Mayonnaise icon
    Mayonnaise
    100g (about 5½ tbsp)
  • Crème fraîche icon
    Crème fraîche
    40g (about 2¾ tbsp)
  • Dijon mustard icon
    Dijon mustard
    2 tsp (10g)
  • Apple cider vinegar icon
    Apple cider vinegar
    2 tbsp (30ml)
  • Sea salt icon
    Sea salt
    1 pinch
  • Pomegranate icon
    Pomegranate
    1 (155g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Frying pan
  • kCook icon Medium bowl
  • kCook icon TM5 bowl
  • kCook icon Serving plate
  • kCook icon TM5 bowl
  • kCook icon Small bowl

Step preview

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