A quick, healthy bowl of goodness today! I’ve been living on salads recently, I’m a firm believer that salads don’t have to be boring and can be jazzed up very easily. Today’s salad is made purely with some leftovers I had in the fridge and it turned out to be the best one I’ve had all week so thought i’d share it. Here’s how I made my Chicken & Roasted Kale Salad .
: YOU WILL NEED :
1 x Chicken Breast (Pre Cooked)
Handful of Kale
Handful of Lettuce
1 x Beef Tomato
1tsp Chia Seeds
1tsp Sesame Seeds
Extra Virgin Olive Oil
Hellmanns Vegan Mayo
: HOW TO :
1. Preheat oven to 180 (fan), Pop the kale on a baking tray and drizzle with olive oil, a sprinkling of chilli flakes and some Salt and Pepper. Pop in the oven for a few minutes, watch carefully as it has a tendency to burn, you want it to still be green!
2. Meanwhile prepare your salad as you normally would, layers of Lettuce, slices of Tomato, Chunks of Chicken (mine was pre cooked from the day before so allow an extra 25 mins to cook a chicken breast if you haven’t already pre cooked it) a drizzle of extra virgin Olive Oil, S&P, and the seeds, toss together.
3. Remove the Kale from the oven and add to the salad.
4. Add some Mayonnaise and you’re good to go!
Let me know if you try this recipe, make sure you tag me on instagram @katecooks and use the hashtag #katecooks so I don’t miss it! For more salad ideas check out my Deconstructed Burger salad Happy Cooking.