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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken & Orange-Kale Salad Recipe

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This recipe for Chicken & Orange-Kale Salad is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts
1 clove garlic (minced)
3 oz. radish
1 orange
1 bunch kale
1 avocado
1/2 lb. yukon gold potatoes
2 T. Tahini
2 T. white wine vinegar
1 1/2 t. calabrian chile paste
Directions:
Directions:
Preheat oven to 450º. Wash and dry produce. Halve the potatoes and cut crosswise into 1/2 inch thick pieces. Place on sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in even layer. Roast, flipping halfway through, 20 to 22 minutes.

Remove and discard the stems of kale. Thinly slice leaves. In large bowl whisk together tahini, 1 T. olive oil, 1 T. water, 1 T. vinegar, garlic, chile paste. Add Kale to bowl and season with salt & pepper. Toss to coat. Using hands, vigorously massage kale for 1 to 2 minutes until slightly softened. Set aside to marinate.

Pat chicken dry. Salt & pepper both side. Heat olive oil in pan and cook over medium-high heat until browed and cooked through. Transfer to cutting board.

Cut radishes in thin slices. Place in bowl and top with a drizzle of olive oil, season with salt and pepper. Peel the orange, halve lengthwise and cut. Pit, peel and slice avocado. Place avocado in bowl with vinegar and olive oil to prevent browning.

Mix potatoes, kale, radishes, avocado and oranges.
Thinly slice chicken and plate salad.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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