spiced apple and kale salad with poached chicken

spiced apple + kale salad with poached chicken

I love kale. Partly because its ridiculously good for you (antioxidant rich, anti-inflammatory, cousins with broccoli and cauliflower) but its versatile, and doesn’t mind being hurled into a smoothie or lovingly massaged to become part of a salad such as this one. It’s the latest ‘in’ thing. Love it, or hate it, but I urge you to do the former. Sure, kale does require a bit of extra TLC in the prep department, but don’t let that put you off – kale stays super crispy in the fridge, so you can make a double batch and this baby will keep smiling for at least a couple of days. No reason not to eat healthy, right? Except if you’re going through a break up, in which case, put this down and arm yourself with the nearest chocolate brownie. Shhh, it’ll be our little secret!

This juicy number is from the latest Woolworth’s food mag, which I don’t read often but this one stood out. Super simple, tasty, full of anti-inflammatory turmeric, quercetin-rich (good for your allergies), and a little bit exotic, there isn’t much this salad can’t do except maybe read you a bedtime story. Here, I’ve topped it with shredded, poached chicken for a super-healthy protein punch.

spiced apple and kale salad with poached chicken

spiced apple and kale salad with poached chicken

spiced apple + kale salad (adapted from the Woolies Fresh Mag)

you’ll need…

  • 2 tbs lemon juice
  • 1 tsp honey
  • 1 tsp curry powder
  • 2 tbs avocado oil (I used EVOO)
  • 2 apples (I used Pink Lady’s)
  • 1/2 bunch kale, tough inner rib of stalk removed and leaves shredded
  • 1/2 cup pecans, toasted and chopped roughly
  • 2 stalks celery, thinly sliced
  • 2 spring onions, chopped
  • 2 tbs currants (I used sultanas)
  • mint and parsley, to serve
  • poached chicken breast, if desired
here’s what you do…
1. whisk lemon juice, honey and curry powder together, then slowly add in oil. season.
2. quarter, core and slice apples thinly, then toss in dressing to prevent browning.
3. drain dressing on top of sliced kale in large bowl, and massage for 3-4 min or until kale is softened. add in pecans, spring onions, celery and currants and toss to combine.
4. add apple and herbs (don’t be shy with the herbs), finally topping with poached chicken
if using poached chicken, here’s how you do it…
1. place chicken breast in saucepan (if its accompanying a salad, I normally work it out to be 1/2 chicken breast/person). cover with stock (and any other flavourings you desire i.e. spices, herbs, lemon etc) and bring to the boil
2. once boiling, cover with lid and take off the heat, letting it sit for 25 min.
3. check your chicken is cooked – should be slightly pink, lovely and moist! you can then shred or slice it on top of your salad. enjoy!

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