Lemon Chicken and Kale Summer Salad
Make on Fresco
The quickest way to eat on a hot day you can even replace the lemon chicken tenders with a purchased BBQ or roasted chicken.
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!!)
Need
-
Marinade
- 1 lemon, juice only
- 1 Teaspoon pink salt flakes BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams chicken tenderloins
-
Salad Dressing
- 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
-
Salad
- 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
Do
- 1
Prepare marinade by whisking ingredients in a small bowl with a fork.
- 2
Pour over chicken tenders and refrigerate for several hours, covered.
- 3
To make dressing, place garlic into Thermomix bowl and chop 2 sec/speed 5.
- 4
Add remaining dressing ingredients and blend 6 sec/speed 6. Remove almost all of it from bowl and set aside.
- 5
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.
- 6
Place carrots into Thermomix bowl and chop 3 sec/speed 6. Add to serving platter.
- 7
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.
- 8
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.
- 9
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.
- 10
Serve chicken with the salad and all remaining dressing dolloped on top.
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!
