Chicken, Fennel And Kale Salad
This delicious salad is easy to make and very satisfying, thanks to its combination of protein from the chicken and nutrient-dense high-fibre kale. The leeks and roasted fennel add lots of extra flavour, as well as extra vitamin C and magnesium. The dressing is a creamy and dairy-free made from almond yogurt and mustard, this recipe makes an easy and healthy lunch or dinner.
Ingredients
1 cup = 2.3 dl
2 medium leeks, thinly sliced
2 medium fennel bulbs, cored and thinly sliced
1/4 cup avocado oil
5 cups curly kale, chopped
1 lb. (450g) chicken breast cutlets, skinless
1/2 cup chicken broth
1/4 cup almond yogurt, unsweetened
1 tablespoon whole grain mustard
Black pepper to taste
Fresh herbs to serve on top. I love coriander with this recipe but parsley also works well.
Directions
Preheat oven to 400° F or 200 Celsius
On a baking sheet, place prepared fennel and leeks.
Toss vegetables with 2 tablespoons avocado oil, Himalayan salt, and dash of black pepper.
In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.
Bake fennel and leeks for 40 minutes and add kale to the baking sheet for the last 10-12 minutes of baking.
Heat 1 tablespoon avocado oil in a large pan, over medium heat. Add chicken and sauté until lightly cooked, about 3-4 minutes per side.
In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on top of chicken.
Add the roasted vegetables to pan and continue to heat for 3 minutes, then enjoy! Serve with fresh herbs such as parsley or coriander.
