Lemon Chicken and Kale Summer Salad
Serves
4
Total Time
2hrs 25mins
Calories
749
The quickest way to eat on a hot day you can even replace the lemon chicken tenders with a purchased BBQ or roasted chicken.
- Lemon1juice of
- Kale455 gdestalked
- Carrot2cubed
- Avocado1sliced
- Orange2peeled, sliced
- Cucumber1 ½sliced
- Sea salt1 teaspoon
- Extra virgin olive oil100 g
- Chicken breast500 g
- Garlic clove2
- Mayonnaise100 g
- Crème fraîche40 g
- Dijon mustard2 teaspoons
- Apple cider vinegar2 tablespoons
- Sea salt1 pinch
- Pomegranate1
- Extra virgin olive oilas needed
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
