Kale Chicken & Red Grape Salad

We all know it’s easy not to bother when it comes to cooking for one, but don’t fall into that trap, you deserve to be nourished! The beauty of this salad is it’s ease and of course, it’s taste 🙂 To nail the easy party, there’s some prep involved. The best time to enjoy this salad is when you have some left over grilled chicken and some pre cooked quinoa in the fridge. Sometimes, if I’m making chicken for the kids, I’ll throw an extra fillet on knowing I have this salad to look forward to. As for the quinoa, it’s a handy option to have in the fridge to turn an otherwise ordinary salad into a heartier meal. The rest is simple, dressing takes two seconds, blanch some broccoli, toast some nuts and voila, you’ll be nourished with the perfect combination of good carbs, good fats and protein xx

Kale Chicken and Red Grape Salad
Recipe by Shelley Kamil

 Ingredients
(Serves 1)

1 chicken fillet, seasoned, grilled & shredded
2 kale leaves, torn from the stem
Juice of half a lemon
¼ head broccoli, blanched & chopped
1 cup cooked tri colour quinoa
¼ avocado, chopped
1 spring onion, finely sliced
Handful parsley, roughly chopped
1tbs sunflower seeds, lightly toasted

 Dressing
1tsp seeded mustard
Juice of half a lemon
1 or 2tbs apple cider vinegar
1tsp olive oil (optional)
Himalayan Pink Sea Salt to taste

 

Directions
1. Begin by placing kale in a small medium sized serving bowl, dress with lemon juice and massage until leaves begin to wilt.
2. Add to the kale leaves, shredded chicken, spring onion, parsley, broccoli, avocado and grapes.
3. In a small mixing bowl, combine dressing ingredients, whisk together well.
4. Pour the dressing over salad and mix together thoroughly, sprinkle with toasted sunflower seeds and voila, ready to go xx