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!
IngredientsRecipe for 4
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your Oven at 400 °F
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.
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.
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.
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.