KALE-SESAME CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred.
- Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.
- Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts.
Nutrition Facts : Calories 434 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 604 milligrams, Carbohydrate 60 grams, Fiber 9 grams, Protein 33 grams
CHICKEN KALE CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the dressing: Add the mustard, vinegar, Worcestershire sauce, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the cheese and pulse to combine. Taste, adding salt and pepper if needed. Refrigerate the dressing for a few hours before using it on the salad.
- For the croutons: Preheat the oven to 250 degrees F.
- Put the bread cubes on a baking sheet. Heat the olive oil in a small saucepan or skillet over low heat. Crush the garlic and add it to the oil, using a spoon to move the garlic around in the pan. After cooking 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
- Drizzle the olive oil over the bread cubes and mix together until the bread is well coated. Sprinkle lightly with salt. Bake, shaking the baking sheet occasionally, until the cubes are lightly browned and crisp, 45 minutes to an hour. Let cool.
- For the salad: Put the kale in a bowl and add the sliced roasted chicken. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the dressing over the top of the kale and toss gently to coat. Add the croutons and toss again. Add more dressing if needed. Shave more Parmesan over when serving.
- Preheat the oven to 375 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the thyme, oregano, paprika and some salt and pepper. Put the chicken on a foil-lined roasting pan and roast until cooked through, 30 to 40 minutes.
KALE SALAD WITH CHICKEN
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside.
- Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips.
- Divide the salad among 4 plates and top with the chicken and almonds.
SPINACH AND KALE SALAD WITH CHICKEN
The fruit and goat cheese add lots of great flavor. Can add some red onion for more kick. My wife and I love it! A tasty and guiltless dinner item.
Provided by jason.simone
Categories Chicken
Time 30m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the chicken, or get it precooked (like I did -- it's easy). Slice the fruit.
- Combine strawberries, oranges, honey, balsamic vinegar, and half of the olive oil. Set aside and let rest.
- Remove and discard stalks from kale and spinach. Tear into manageable pieces, but keep kale and spinach separate.
- Cover kale with lemon juice, olive oil, and salt. Then, crush (or 'massage') the kale until it start to soften.
- Mix everything together, and top with almonds, goat cheese, and black pepper.
CHARGRILLED CHICKEN & KALE CAESAR SALAD
Try our healthy twist on a chicken Caesar salad with long-stem broccoli and a creamy mustard dressing. Perfect for a low-calorie lunch option
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Main course, Side dish
Time 40m
Number Of Ingredients 12
Steps:
- Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
- Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
- Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
- Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
- Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
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