Warm Apple & Kale Salad With Pan-Fried Chicken

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8 Ingredients

Number of servings

4

1/3 cup extra virgin olive oil
2 chicken breasts, halved horizontally
2 lemons, zested, juiced
1 bunch dill, sprigs picked, stems finely chopped
3 clove garlic, crushed
1 bunch kale, leaves stripped and torn, stems chopped
1 Granny Smith apple, cored
45grams pistachio dukkha

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Ready in just 30 minutes, this warm salad with apple, kale and chicken is sure to become an instant favourite.

Method

Step 1 of 3

Heat 1 tbs oil in a large frying pan over medium-high heat. Cook chicken for 3 minutes on each side or until golden. Add zest, dill stems and another 1 tbs oil to pan, then cook, turning chicken in mixture, for a further 3 minutes or until chicken is cooked through and well coated. Add lemon juice to pan, swirling to combine. Transfer chicken and pan juices to a baking dish. Cover to keep warm.

Step 2 of 3

Return pan to medium heat and add remaining oil, garlic and kale stems. Cook, stirring, for 2 minutes or until stems have softened. Add kale leaves, half the dill sprigs and 1/2 cup water. Cover with lid and cook for 5 minutes or until kale is tender.

Step 3 of 3

Thickly slice chicken. Divide kale mixture among plates. Top with apple and chicken. Spoon over pan juices and serve scattered with dukkha and remaining dill sprigs.