Kale chicken salad

A Mediterranean chicken salad with homemade sherry dressing — healthy and full of flavour!

A Mediterranean chicken salad with homemade sherry dressing — healthy and full of flavour!

Kale chicken salad

Ingredients:

Sherry dressing

  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) sherry vinegar or red wine vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 pinch salt
  • 1 pinch fresh ground pepper
  • 1 pinch sugar

Salad and chicken

  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 2 x 3/4 lb (375 g) boneless chicken breasts
  • 1 red bell pepper, cut into strips
  • 1 green pepper, cut into strips
  • 6 cups kale or mixed greens
  • 1/2 cup thinly sliced sweet onion
  • 1/3 cup sliced stuffed green olives
  • 1/4 cup toasted sliced almonds
  • 1/4 cup crumbled feta cheese

Method:

Sherry dressing

In a bowl, whisk dressing ingredients together until blended. Set aside. (Dressing can be made ahead and covered. It will keep up to 1 week in the refrigerator.

Salad and chicken

Preheat oven to 375 F. In a bowl, blend oil, paprika, salt and pepper. Add chicken and peppers, turning them gently until thoroughly coated. Transfer chicken and peppers to a baking dish and bake about 35 minutes or until the chicken shows no pink and the peppers are roasted. Cool a little and slice diagonally.

Assembly

In a large bowl, mix greens, onion, olives, almonds, chicken and peppers. Add dressing and toss gently. Sprinkle with crumbled feta.

Courtesy Cara Rosenbloom
www.wordstoeatby.ca
@cararosenbloom

To read Jessica Mulroney’s blog The Mulroney Meal Plan, click here.