Kale Salad with Chicken and Figs
Ricardo’s recipe: Kale Salad with Chicken and Figs
Ingredients
- 1 lb (450 g) skinless, boneless chicken breast, diced
- 1/4 cup (60 ml) olive oil
- 3 green onions, chopped
- 1/2 tsp fennel seeds, crushed
- 1/4 tsp red pepper flakes
- 1/2 cup (100 g) dried figs, stems removed, diced
- 2 tbsp (30 ml) lemon juice
- 8 cups (175 g) kale, stems removed, coarsely chopped
- 2 cans (19 oz / 540 ml each) chickpeas, rinsed and drained
- 7 oz (200 g) feta cheese, crumbled
Instructions
- In a non-stick skillet over high heat, brown the chicken in 2 tbsp (30 ml) of the oil for 5 minutes. Add the green onions and spices. Continue cooking for 3 minutes or until the chicken is cooked through. Season with salt and pepper. Let cool.
- In a large bowl, combine the figs, the remaining oil and the lemon juice. Let macerate for 5 minutes.
- Add the remaining ingredients and the cooked chicken. Adjust the seasoning.
- Serve or refrigerate for the next day.
Ricardo’s recipe: Kale Salad with Chicken and Figs