Chicken kale summer salad

Chicken Kale Salad

Summer is finally starting to appear, which means juicy fruits and delicious salads. Fruit in a salad really brings a fresh and light flavour to the other ingredients. Here I have used mangos and soaked goji berries, but citrus fruits also work wonderfully and add a splash of colour to your salads. The dressing used here is one I make all the time and keep in a  jar in the fridge, it goes with everything and takes seconds to make. If you are making a larger portion of this salad and keeping it for the next day only dress the salad you are going to eat and dress the rest when you come to it, this will make it last much longer. This dish is a perfect light summer option when you want something filling but fresh. Its packed full of protein and good fats that will keep you full, feel free to top the salad with simple grilled chicken or serve it as a side to another dish.


2 organic chicken breast fillets
3 tbsp soft goats cheese
Handful of fresh parsley
Tsp maple syrup
Juice of 1/2 lemon
Zest of a lemon
Salt and pepper
4 pieces of parma ham

For the salad:

3 large handfuls of kale (100g)
1 avocado
1 mango
Handful of fresh mint
Juice of 1/2 lemon
Handful fresh parsley
Tbsp goji berries
Tbsp mixed seeds (pumpkin/sesame/linseed)

For the dressing:

Juice of 1/2 lemon
2 tbsp olive oil
Tsp grainy mustard
Tsp maple syrup/honey

What to do…

Begin with the chicken, heat your oven to 200 degrees. In a bowl mix together the cheese, lemon juice, zest, maple syrup, parsley and salt and pepper. Make a slice down the side of each chicken breast so you create a pocket, spoon 2 tbsp of your cheese mixture into each breast. Wrap the stuffed chicken in the parma ham slices. Then individually wrap each breast in tin foil and place in the oven. Cook for 20 minutes until the chicken is cooked through but still tender.

Meanwhile make the kale salad. Mix all the dressing ingredients in a jar and shake to combine.

Soak the goji berries in warm water to plump up. Chop the avocado and mango into bite sized chunks, mix in a bowl with the juice of half a lemon and the mint roughly chopped.

Steam the kale for 3 minutes then drain and rinse under cold water. Add to the bowl with the avocado and mango. Roughly chop the parsley and add to the bowl. Pour 2/3 tablespoons of dressing over the salad and use your hands to toss it all together. Top with the seeds and goji berries.

Remove the chicken from the oven and chop diagonally into thick slices. Serve the salad with the chicken placed on top with some extra dressing.

This salad is bursting with flavour, dive in and enjoy.

tbc x

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