MFF_KaleChickenSalad

Each Sunday, I make up a weeks worth of lunches for work. It saves time during the week, is cost efficient, and I know that I will be eating reasonably healthy. Last week’s lunches were a winter salad of kale, chicken and cauliflower. I enjoyed it so much I decided I had to share it with all of you today. I usually get about 5 lunches out of this but I have said serves 4 just to be on the safe side.

1 bunch of kale
1 rotisserie chicken

1/2 head cauliflower
1/2 bunch parsley, roughly chopped
100g almonds, roughly chopped
1/4 cup lemon juice
1/2 cup olive oil
1 tsp cumin
1 tsp sweet paprika
1 clove garlic
salt and pepper

  1. Strip the leaves from the kale and wash well. Drain. Shred finely and place in a large bowl. In a jar, combine lemon juice, olive oil, cumin, paprika and garlic. Season to taste. Pour over kale and using your hands, massage the dressing into the kale to soften, about 5 minutes. Set aside.
  2. Peel the skin off the chicken and discard. Pull the meat from the bones and flake into bite sized pieces. Place in the bowl with the kale.
  3. Remove the stem from the cauliflower and cut into small florets. Place in a food processor and process until the texture of cous cous. Tip the cauliflower on to a clean tea towel and squeeze the liquid out. Place cauliflower in the bowl with the chicken and kale.
  4. Add the parsley and almonds to the salad, drizzle with a little extra olive oil and season to taste. Toss well before serving.

Serves 4