Lemon Chicken and Kale Summer SaladMake on Fresco
When the heat hits in Australia, it is good to have a quick and easy go to salad that can feed the hungry hoardes, be added to at will or as needed and still not heat up the kitchen of the chef too much. Do I hear a big collective YES on that one?
I was feeling the heat (and my age) during the week of my birthday recently and this was something I whipped up. Pleasing to the palate and the eye, and seriously, you could barbeque the chicken and keep the house completely cool. Or even go and purchase an already cooked chook. EASY.
I love the colours. And given the varied options in Australia at least, of seasonal fruits, vegies, there is no reason not to go all inventive on me and make it up as you go...add anything at will. YUM. All the way. (Actually prawns would be a pretty mean replacement for that chicken, just saying!!)
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- 1 lemon, juice only
- 1 Teaspoon pink salt flakes BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams chicken tenderloins
- 100 Grams Easy Thermomix mayonnaise Recipe
- 40 Grams Creme Fraiche (homemade) or purchased sour cream Recipe
- 2 Teaspoons French Mustard
- 2 cloves garlic
- 2 Tablespoons apple cider vinegar
- Pinches pink salt flakes BUY
- 1 Bunch kale, leaves only
- 2 medium carrots, in chunks
- 1 pomegranate, cut into pieces
- 1-2 avocado sliced
- 2 mandarins, peeled and sliced across the centre
- 1-2 Lebanese/English cucumbers, sliced
- other salad veggies of choice if desired
Prepare marinade by whisking ingredients in a small bowl with a fork.
Pour over chicken tenders and refrigerate for several hours, covered.
To make dressing, place garlic into Thermomix bowl and chop 2 sec/speed 5.
Add remaining dressing ingredients and blend 6 sec/speed 6. Remove almost all of it from bowl and set aside.
Leave approximately 2 tbsp dressing in bowl. Place enough kale in Thermomix bowl to fill to the 3/4 mark. Chop kale 2-3 sec/speed 5. Tip out into serving platter and repeat with all remaining kale, adding dressing as required.
Place carrots into Thermomix bowl and chop 3 sec/speed 6. Add to serving platter.
To de-seed pomegranate, place pieces (including peel and membrane) into Thermomix bowl and chop 2 sec/Reverse/speed 3. Remove the seeds, discarding all of the membrane and peel, pith etc. You may need to return the larger pieces to the bowl and repeat depending on the size of your pomegranate.
Add all other ingredients to the salad platter. I like to serve this in individual serving bowls, but if you prefer, just put it all onto one platter.
To cook marinated chicken, drain marinade and heat a grill pan with a dash of EVOO over a medium to high heat. Sear the chicken tenderloins until charred, but cooked through. You can reduce the marinade and serve with the chicken as well if you like.
Serve chicken with the salad and all remaining dressing dolloped on top.
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