Kale and Chicken Salad

Kale and Chicken Salad

Course Lunch


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


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.
Keyword Lunch, Meal

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