Warm Winter Kale and Chicken Salad Recipe
Salads often get neglected throughout the winter months but this one is warm and wholesome. Perfect for winter nights. It’s simple, quick and packed full of nutrients. The dish is well balanced with protein, carbohydrates and fats. Kale is a polyphenol rich food which means it’s high in antioxidants, vitamin K and iron. The chicken and edamame beans add a good source of protein to the dish, which as vital for the building blocks of your body. Sweet potato and red peppers are a great source of vitamin C, aiding our immune systems and having anti-inflammatory benefits.
The recipe serves two people but can easily be adapted for more or less. So dig in and enjoy!
Ingredients
2 chicken breasts or alternative vegetarian option
1 red bell pepper
2 medium sweet potatoes
half red onion
2 handfuls edamame beans
10 cherry tomatoes
150-200grams black kale (or other kale)
1 garlic clove
Feta to top
olive oil
Peri peri seasoning or your choice of seasoning
Chilli flakes (optional)
Method
Preheat the oven to around 180-200 °C. Season the chicken breasts with the peri peri seasoning or your choice seasoning. Loosely wrap the chicken in tin foil and place on baking tray.
Place the chicken in the preheated oven for 20-30 minutes. Cooking time will depend on the size of the chicken breast, just make sure the juices run clear and the chicken is white throughout.
Cut the sweet potato into chunks and place on a baking tray. Drizzle with a couple of teaspoons of olive oil and add to the oven.
Cut the red pepper into large chunks and place to one side.
Add a little oil to a large frying pan on a low to medium heat.
Dice the red onion and add to the pan.
Once the onion is soften, add the kale.
By now the chicken and sweet potato are cooking nicely and should have been in for around 15-20 minutes. Add the red pepper to the sweet potatoes and continue cooking.
Crush the garlic and add to the kale along with the tomatoes. If you wish, add a sprinkling of chilli flakes for an added kick. Keep on a low heat until ready to serve.
Once the chicken and sweet potatoes are cooked, split the kale mix between two plates. Top with the sweet potatoes, peppers and one chicken breast.
Add a handful of edamame beans and a crumbling of feta.
Enjoy!