Warm Chicken Salad with Roasted Kale is something I would usually only eat at a restaurant…
…because I wouldn’t, or couldn’t be bothered making it at home.
But when I tried this recipe – it was soooo easy! I will be eating schmancy lunches a lot more often without emptying out my wallet lol.
Kale seems to be the latest ‘trendy food’ at the moment. It’s good for you, so give it a go!
Method
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Pre heat the oven to 180 degrees
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Line a baking tray with baking paper.
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Place the pumpkin and carrots on the paper and drizzle with 1 tablespoon of olive oil.
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Season with salt and pepper.
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Cook for 30 minutes or until golden brown.
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Place chicken on a separate lined baking tray and drizzle with 1 tablespoon olive oil and lemon juice.
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Season with salt and pepper.
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Bake for 10 mins each side.
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When turning the chicken place Spanish onion on tray and bake for 10 minutes.
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Cook Quinnoa in stove - 1 part Quinnoa and 3 parts boiling water for 15 mins, then simmer with lid on.
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Lay the Kale on lined baking tray and spray or lightly oil the leaves with olive oil.
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Sprinkle Thai seasoning over the Kale.
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Bake in oven 180 degrees for 10 minutes. The leaves will crisp up and then be ready to pull off stem.
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Make a bed of Quinnoa on plate then sprinkle Kale leaves, add roasted vegies and chicken.
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Drizzle with balsamic vinegar to serve.
Recipe Hints and Tips:
- Warm Chicken Salad with Roasted Kale is not suitable to freeze.
