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
    58g
  • Sea salt icon
    Sea salt
    6g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    110ml
  • Chicken breast icon
    Chicken breast
    500g
  • Garlic clove icon
    Garlic clove
    12g
  • Mayonnaise icon
    Mayonnaise
    100g
  • Crème fraîche icon
    Crème fraîche
    40g
  • Dijon mustard icon
    Dijon mustard
    10g
  • Apple cider vinegar icon
    Apple cider vinegar
    30ml
  • Sea salt icon
    Sea salt
    0g
  • Kale icon
    Kale
    454g
  • Carrot icon
    Carrot
    100g
  • Pomegranate icon
    Pomegranate
    155g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Avocado icon
    Avocado
    165g
  • Orange icon
    Orange
    400g
  • Cucumber icon
    Cucumber
    450g

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. Prep and set aside lemon: juice of
  2. Prep and set aside kale: destalked
  3. Prep and set aside kale: destalked
  4. Prep and set aside carrot: cubed
  5. Prep and set aside avocado: sliced
  6. Prep and set aside orange: peeled & sliced
  7. Prep and set aside cucumber: sliced
  8. Get a clean medium bowl
  9. Add prepared lemon
  10. Add sea salt
  11. Add extra virgin olive oil
  12. Whisk
  13. Add chicken breast
  14. Mix
  15. Marinate in fridge for approx 2h
  16. Fit the TM5 bowl to TM5
  17. Add garlic clove
  18. Chop for approx 2s
  19. Add mayonnaise
  20. Add crème fraîche
  21. Add dijon mustard
  22. Add apple cider vinegar
  23. Add sea salt
  24. Blend for approx 6s
  25. Transfer three quarters of content of TM5 bowl to small bowl
  26. Retrieve TM5 bowl
  27. Add prepared kale
  28. Chop for approx 3s
  29. Transfer content of TM5 bowl to serving plate
  30. Retrieve TM5 bowl
  31. Add prepared kale
  32. Chop for approx 3s
  33. Transfer content of TM5 bowl to serving plate
  34. Transfer the rest of dressing to serving plate
  35. Retrieve TM5 bowl
  36. Add prepared carrot
  37. Chop for approx 3s
  38. Transfer content of TM5 bowl to serving plate
  39. Fit the TM5 bowl to TM5
  40. Add pomegranate
  41. Chop for approx 2s
  42. Pre-heat a frying pan on medium heat
  43. Drizzle with extra virgin olive oil
  44. Transfer chicken to frying pan
  45. Cook each side until light golden
  46. Slice into pieces
  47. Get serving plate
  48. Arrange prepared avocado
  49. Arrange prepared orange
  50. Arrange prepared cucumber
  51. Assemble
  52. Serve
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