Warm kale & chicken salad
5
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Add texture and flavour to this cold-weather salad with a delicious chorizo crumb
Ingredients
Butternut Squash
800 g, peeled and cut into 2cm cubes
Calorie controlled cooking spray
4 spray(s)
Red onion
1 medium, sliced
Chicken breast, skinless, raw
4 medium
Chorizo Sausage
80 g, skin removed
Breadcrumbs, fresh
25 g
Olive Oil
1½ tablespoon(s)
Dijon Mustard
1 tablespoon(s), level
Balsamic vinegar
1½ teaspoon(s)
Kale, raw
80 g, baby leaf
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash on a baking tray, mist with cooking spray and season. Roast for 45 minutes until tender, turning halfway and adding the onion to the tin after 20 minutes.
2
Meanwhile, heat a griddle pan over a high heat. Flatten the chicken breasts between 2 sheets of cling film using a rolling pin, then mist them with cooking spray. Griddle for 5 minutes on each side, until cooked. Cut into thick slices.
3
In a mini food processor, blitz the chorizo to crumbs. Cook the chorizo in a nonstick frying pan over a medium heat until it starts to release oil. Add the breadcrumbs to the pan and cook, stirring, for 4-5 minutes, until crisp.
4
Whisk together the oil, mustard and vinegar, then season. Add to the kale, squash and onion, and toss to coat.
5
Divide the salad between plates and serve topped with the griddled chicken and chorizo crumb mixture.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.