Quick chicken Caesar kale salad – Chicken Caesar kale salad is a great source of protein, so it’s a must-have for fitness enthusiasts. Also, it makes for a great lunch, as it’s low in fat and kale is an extremely nutritious vegetable. Not only is kale an excellent source of Vitamin C, but it’s high in fibre and can help lower cholesterol levels. – olive oil, White Wine, Honey, Dijon Mustart, New Potatoes, Chicken Fillets ((Original or Spicy)), Spring Greens, Chives, Parmesan cheese, Kale, Croutons ((original)).
Firstly, preheat your oven to 200 degrees and use a foil-lined baking tray. Mix together the olive oil, Dijon mustard, honey, white vinegar and a pinch of salt in a large bowl. Once you’ve done this, quarter the potatoes and lay them on the baking tray for 20-25 minutes.
Drizzle the mustard mix over your potatoes and make sure they’re well coated.
While your potatoes are cooking, prepare the spring greens. Boil a pot of water and slice the spring greens, then place them in a steamer or colander, and steam them over the boiling water until tender. The next step is to grate the parmesan and chop the chives. Then add the remaining mustard mixture and stir together.
Take out the tray once your potatoes are cooked, place them on a plate, remove the foil and turn the oven up to 220 degrees. Now, lay out the sliced kale on the tray and drizzle 1 teaspoon of olive oil. The kale should be baked for five minutes, or until crispy. While this is cooking, take your Taste Inc chicken fillets and dice them into small pieces.
Finally, place your potatoes and spring greens on a serving plate with most of the mustard dressing. Then, put the chicken and kale on top. If there’s any remaining mustard mix, pour the last of it on and finish off by sprinkling on the chives and parmesan. Add croutons for an additional, tasty crunch!
Quick chicken Caesar kale salad
Ingredients
- 3 tbsp olive oil
- 1 tbsp White Wine
- 1 tbsp Honey
- 2 tsp Dijon Mustart
- ½ pack of New Potatoes
- 4 Taste Inc. Chicken Fillets (Original or Spicy)
- ½ pack of Spring Greens
- ½ bunch of Chives
- 20g of Parmesan cheese
- ½ bag of Kale
- Croutons (original)
Instructions
- Firstly, preheat your oven to 200 degrees and use a foil-lined baking tray. Mix together the olive oil, Dijon mustard, honey, white vinegar and a pinch of salt in a large bowl. Once you’ve done this, quarter the potatoes and lay them onto the baking tray for 20-25 minutes. Drizzle the mustard mix over your potatoes and make sure they’re well coated.
- While your potatoes are cooking, prepare the spring greens. Boil a pot of water and slice the spring greens, then place them in a steamer or colander, and steam them over the boiling water until tender.
- Next step is to grate the parmesan and chop the chives. Then add the remaining mustard mix and stir together.
- Take out the tray once your potatoes are cooked, place them on a plate, remove the foil and turn the oven up 220 degrees. Now, lay out the sliced kale on the tray and drizzle 1 teaspoon of olive oil. The kale should be baked for five minutes, or until crispy. While this is cooking, take your Taste Inc chicken fillets and dice them into small pieces.
- Finally, place your potatoes and spring greens on a serving plate with most of the mustard dressing. Then, put the chicken and kale on top. If there’s any remaining mustard mix, pour the last of it on and finish off by sprinkling on the chives and parmesan. Add croutons for an additional, tasty crunch!
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