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Wednesday, 05 June 2013 17:06

Cranberry Kale Chicken Salad

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This quick and easy kale salad has a refreshing, summery dressing but with the body to hold up equally well for dinner as for a picnic lunch - and it's top-8 free, too!

  • Ingredients:

     

    1 large bunch kale, central stock removed from each leaf and chopped into large pieces
    3/4 lb. boneless skinless chicken breast
    2/3 of one large lemon, juice [juice from 2/3 of one large lemon]
    3 tbsp olive oil
    1/2 tsp ground cumin (to taste)
    1/3 cup dried cranberries
    Olive oil, salt, and pepper to taste

  • Instructions:

     

    Bring water to boil (2/3 of a 6-quart pot). Add kale and blanche for 5 minutes until they are still resistant but no longer chewy. Do not overcook - kale should still be bright green. Pour into strainer immediately and rinse with cold water. Let sit to cool to room temperature.

    Meanwhile, brush chicken breasts with olive oil and season to taste with salt and pepper. Grill 4-5 minutes on each side or until cooked through but still moist.

    While chicken grills, mix lemon juice, olive oil and cumin in small bowl and pour over kale, mixing to toss.

    Mix in chicken and cranberries and serve immediately.

  • Serves: 3-4
  • Cuisine: American (general)
  • Cooking method: Grill/barbeque
  • Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol, no grains
  • Just right for...: Summer favorites, Lunchboxes/on-the-go
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 15-30 minutes
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