Kale and Chicken Salad
Ingredients
Poached Chicken
- 115 boneless, skinless chicken breasts
- 1 - 2 sprigs thyme or oregano, tied together
- 1 bayleaf
- 1 whole clove garlic
- 1 tsp kosher or sea salt
- 1/4 tsp black peppercorns
Kale Salad
- 1/2 bunch kale
- handful baby tomatoes
- 1 tbsp extra-virginolive oil
- 1 tbsp fresh lemon juice
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp Dijon mustard
- 1 medium clove garlic, minced
- 1/2 packet sweetener
- 1/8 tsp kosher or sea salt, or to taste
- Fresh cracked black pepper
Instructions
Poach the Chicken
- Rinse off the chicken breast. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns to the pot. Bring the water to a boil and add the chicken breast
- Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.
- Remove the chicken from the poaching liquid and shred, slice or cut. Set aside to cool.
Kale Salad
- Wash the kale, remove stems and chop into bite-sized pieces.
- In a large bowl, combine the kale, tomatoes and chicken and set aside
- In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, sweetener and season with salt and pepper.
- Pour the dressing over the salad ingredients and toss to coat.
- Chill and serve.