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Kale meal salad with chicken, feta, figs and roasted hazelnuts

Gluten free, Vegetables and Fruits, Poultry

Fresh but proteine consistent salad recipe. Ought to satisfy your hunger whether it is summer or winter!


Recipe for 4


8 Unit(s)
Boneless chicken thigh
3 Unit(s)
Green onion
0.50 Tsp
Ground fennel seeds
0.25 Tsp
Chili flakes


175 Gr
Dry figs
1 Unit(s)
Lemon juice
175 Gr
Cabbage kale
2 Can(s)
Chick peas (540 ml)
200 Gr
Feta cheese
125 Gr
0.50 Bunch(es)
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

Preheat your Oven at 400.00 °F

  • Mise-en-place

    Mince the spring onions and cut the chicken in nice cubes.

    Roast the hazelnuts in the oven for roughly 5mins. With a pan, crush them into small chunks

    Figs in small cubes also.

    Use only the leaves, cut the kale.

    Rinse the chick peas under cold water.

    Chop the thinnest you can.

  • Chicken

    In a hot pan, sear the chicken up to a good coloration, add the chilli flakes and the fennel seeds, and finish the cooking in the oven. While making sure it is fully cooked, it must not be dry.

  • Salad

    Best if done the day before, put the figs, the hazelnuts, olive oil, spring onions, the lemon juice, salt and pepper altogether.

    Then gently add all the remaining ingredients.

  • Montage

    Generous quantity of salad and end with 6-8 cubes of chicken.

The seasoning of the chicken will make this salad even greater. Not only in the pan with the fennel seeds and the chilli flakes, but with proper salt and pepper before cooking.

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