Lemon Maple Kale Salad and Grilled Chicken

April 5, 2016

 

This is the ultimate kale salad perfect for lunch or the side to a juicy steak or grilled chicken. The lemon maple dressing is tangy sweet and just delicious. I actually find this combination addictive and I never thought I would say that about a salad.

 

Ingredients:

For the dressing:

1/2 cup lemon juice

3 tablespoons of maple syrup

pinch of salt

1 clove of garlic, crushed

 

For the salad:

1 large full bowl of chopped kale (about 500g)

1/3 cup of pepitas or other nut

1 teaspoon of oil

1 scant teaspoon of salt

1/4 cup  dried cranberries or currants

 

The above ingredients are the base of this recipe you can add any vegies from here. I love roasted asparagus and mushrooms or tomatoe and avacado or feta and roast pumpkin. Or you can simply leave it to the above... it will not dissapoint.

 

Directions:

  1. Pour your lemon juice, maple, salt and garlic in a bowl and shake well.
     

  2. Massage the dresing into the kale with your clean hands. This helps tenderise the leaves and ensure it is distributed evenly. Leave for 5-10 minutes while you cook your meat or the nuts.
     

  3. Heat the oil in the small frypan on medium to high heat and toast your pepitas/nuts with the salt for 2-3 minutes until lightly toasted/brown. Pour the hot nuts straight onto the salad. ( I love hearing the crickle crackle of the hot nuts heating the salad slightly.)
     

  4. Add the cranberries and any other ingredients into the salad and serve.

 

Ingredients

1 kg of chicken thighs

2 lemons or 1/2 cup of lemon juice

5 cloves of garlic

4 scant teaspoons of salt

 

Directions:

  1. Put the chicken into a bowl or container with the lemon, garlic and salt and allow to marinate, the longer the better but 20 minutes is perfect if you are hungry.
     

  2. My preference is cooking these on the bbq but just in case you don't have one you can use a large frypan and follow the same instructions.
     

  3. Heat your bbq to high. Once it is preheated, put your chicken thighs on the bbq and cook 10 minutes each side.( For bbqs; with the lid down, if you have one)
     

  4. I like to check my chicken at about 15 minutes so that they don't overcook. Take a piece and slice it in the middle. Chicken should be white with no pink bits.
     

  5. Take the chicken from the bbq and serve hot.

 

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