Crispy Spiced Kale and Chicken Salad Recipe
Photo: William Meppem
Serves 4
10 stalks kale, stems removed
2 Tbsp. extra-virgin olive oil
2 tsp. sea-salt flakes
1 tsp. smoked paprika
1 tsp. ground coriander
2 cups shredded, cooked chicken
1/3 cup slivered almonds, toasted
1/3 cup currants
1/4 cup flat-leaf parsley leaves
1/4 cup mint leaves
For the dressing: 1 tsp. smoked paprika
1 Tbsp. honey
1 Tbsp. extra-virgin olive oil
1 Tbsp. lemon juice
Preheat oven to 350°. To make the dressing, mix to combine the paprika, honey, oil and lemon juice and set aside.
Chop the kale into large pieces and place on baking trays lined with parchment paper. Add the oil and toss to coat. Combine the salt, paprika and coriander and sprinkle over the kale. Bake for 10 to 15 minutes, or until the kale is crisp. Cool on trays. Divide the kale, chicken, almonds, currants, parsley and mint leaves among plates and spoon over the dressing to serve.
From The New Easy (HarperCollins) by Donna Hay.
Ingredients
For the dressing:
Directions
Preheat oven to 350°. To make the dressing, mix to combine the paprika, honey, oil and lemon juice and set aside.
Chop the kale into large pieces and place on baking trays lined with parchment paper. Add the oil and toss to coat. Combine the salt, paprika and coriander and sprinkle over the kale. Bake for 10 to 15 minutes, or until the kale is crisp. Cool on trays. Divide the kale, chicken, almonds, currants, parsley and mint leaves among plates and spoon over the dressing to serve.
From The New Easy (HarperCollins) by Donna Hay.
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