Empty My Fridge
The most AMAZING Chicken Kale Salad
Ingredients
- Kale5
- Extra virgin olive oil4 tbsp
- Salt¾ tsp
- Black pepper¼ tsp
- Red onion¼
- Chicken · shredded cooked1 ½ cups
- Egg2
- Cherry tomato1 ½ cups
- Chickpea400 g
- Olive oil1 tbsp
- Smoked paprika½ tsp
- Garlic powder¼ tsp
- EACH cooking salt / kosher salt & black pepper¼ tsp
- Tahini4 tbsp
- Lemon2 ½ tbsp
- Parmesan cheese⅓ cups
- Garlic1
Instructions
- Preheat the oven to 200°C/425°F (180°C fan).
- Toss the tomatoes with oil, salt and pepper on a small tray. Roast for 12 minutes, then let them cool on the tray.
- Drain the chickpeas and spread them on a tray while still wet. Bake for 10 minutes. Push them to one side, drizzle with oil, sprinkle with the chickpea spices, salt and pepper, and toss well.
- Return the chickpeas to the oven for a further 20-25 minutes until crispy and they clatter when shaken.
- Rub the kale with oil, salt and pepper in a large bowl, then set aside for 20 minutes to soften.
- Blend the tahini dressing ingredients in a jug with a stick blender until smooth, adding extra water if needed for a thick but pourable consistency.
- Toss the kale with half the dressing. Add the onion, chicken and most of the tomatoes, and toss again.
- Transfer to a serving bowl or individual bowls. Top with the remaining tomatoes, the chickpeas and the eggs if using. Drizzle with the remaining dressing and sprinkle with extra parmesan.
Summarized from RecipeTin Eats's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseTomatoLemonParmesan cheeseRed onion
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.