Kale Chicken & Brown Rice Salad

Name: Thermomix recipe: Kale Chicken & Brown Rice Salad
Prep time: 5 min
Cook time: 10 min
Ingredients: 150 Grams brown rice; Boiling water for steaming; 2 chicken breast fillets, 2cm cubes; 1 Bunch kale, stems removed; 180-200 Grams marinated artichoke hearts, drained and roughly chopped; 100 Grams almonds sliced; Generous handful dried cherries (or pitted fresh cherries, halved); 1 Handful basil leaves; 1 Handful flat leaf parsley leaves; 1 Handful fresh mint leaves; 3 cloves garlic; 1 lemons Zest and juice; 2 limes Zest and juice; 80 Grams white wine vinegar; 30 Grams coconut sugar; 1 Tablespoon French Mustard; 100 Grams Extra Virgin Olive Oil (EVOO); 2 Teaspoons pink salt flakes; Freshly ground black pepper to taste

Make on Fresco

Serves 8-10 Prep Time 5 minutes Cook Time 10 minutes Rated: Print

We do eat salad all year round in my house. Largely because we never get snow I guess. And although the weather can take a turn for the worse occasionally, we do have amazingly pleasant weather year round in my opinion. So don’t be put off by salad in the winter...this one goes down a treat any time of the year.

Really a killer salad in my book is all about the dressing. And this dressing is delicious, no matter what you put in the salad! So knock yourself out and add whatever you feel like. Channel your inner Donna or Nigella (or dare I say it, Tenina) and get mixing up an amazing family salad for any occasion…the sky is the limit.

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Need

Salad
150 Grams brown rice
Boiling water for steaming
2 chicken breast fillets, 2cm cubes
1 Bunch kale, stems removed
180-200 Grams marinated artichoke hearts, drained and roughly chopped
100 Grams almonds sliced
Generous handful dried cherries (or pitted fresh cherries, halved)
Dressing
1 Handful basil leaves
1 Handful flat leaf parsley leaves
1 Handful fresh mint leaves
3 cloves garlic
1 lemons Zest and juice
2 limes Zest and juice
80 Grams white wine vinegar
30 Grams coconut sugar
1 Tablespoon French Mustard
100 Grams Extra Virgin Olive Oil (EVOO) BUY
2 Teaspoons pink salt flakes BUY
Freshly ground black pepper to taste

Do

1: Place rice into simmering basket, insert into Thermomix bowl and pour boiling water over the top. Cook 8 min/Varoma/speed 3.
2: Place cubed chicken into Varoma dish making sure the pieces are quite separate. Set Varoma into position above the rice and cook 20 min/Varoma/speed 3.
3: Check that the chicken is fully cooked. Add cooking time if needed. (This will depend on your cube diameter.)
4: Allow chicken and rice to cool slightly.
5: To make dressing place all ingredients into clean, dry Thermomix bowl and blend 10 sec/speed 10.
6: Remove most of the dressing from Thermomix bowl and set aside.
7: Place as much kale into Thermomix bowl to reach the half way capacity. Chop 2 sec/speed 5. Tip kale out onto serving platter, and repeat with remaining kale, adding a tbsp of dressing to the bowl each time.
8: Toss the chicken and rice through all the remaining dressing, spread over the top of the kale and add remaining salad ingredients.
9: This salad will keep really well for a few days and in fact the kale will become a lot nicer as it ‘cooks’ a little with the dressing.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!