Chicken and Kale Salad with Lemon-Cumin Vinaigrette
For a taste of one of our editor’s go-to lunch spots, try this restaurant-inspired composed salad that combines kale, quinoa, avocado, and more with a zesty lemon-cumin vinaigrette.
Recipe:
Notes
To make the cucumber extra crispy, plunge it into an ice bath after prepping and before serving.
Ingredients:
1 large bunch (4 tightly packed cups) dino kale, stems and tough veins removed, thoroughly dried and torn into bite-size pieces
3 tablespoons extra-virgin olive oil
For chicken:
1/2 onion, quartered
1 celery stalk, cut into 3-inch pieces
1 carrot, cut into 3-inch pieces
1/2 lemon, cut in half
2 cloves garlic, peeled
1/2 teaspoon whole black peppercorns
1/2 teaspoon kosher salt
8 ounces boneless skinless chicken breast
For dressing:
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/2 tablespoon red wine vinegar
1/2 tablespoon mustard
1/4 teaspoon ground cumin
1/2 teaspoon turmeric
For salad:
1 cup cooked red quinoa, cooled
1/2 cup carrots, cut into matchsticks
1/2 cup English cucumbers, peeled and cut into 1/2-inch half-moons
1/2 cup grape tomatoes, cut in half lengthwise1/2 avocado, sliced
1/4 cup whole roasted unsalted almonds, roughly chopped
Directions:
1. Massage the kale: Transfer kale to a large mixing bowl. Add in 3 tablespoons of extra-virgin olive oil, and, using your hands, massage the kale for several minutes or until leaves become glossy and tender. Cover with plastic wrap; allow to sit for four hours or up, ideally overnight.
2. Poach the chicken: Place onion, celery, carrot, lemon, garlic, peppercorns, and 1/2 teaspoon salt into a straight-edged deep pot; fill with 2 inches of water, then bring to a boil over high heat. Add chicken, keep uncovered, and return to a boil for 3 minutes; turn off heat and allow chicken to sit, turning over halfway, until cooked through, about 18 minutes. Let cool; using a fork, shred chicken into bite-size pieces.
3. Make the dressing: In a small bowl, add lemon, extra-virgin olive oil, red wine vinegar, mustard, cumin, turmeric, and 1/2 teaspoon salt, or to taste.
4. Serve the salad: Divide kale evenly between two bowls. Layer each with 1/2 cup quinoa, then top bowls with 4 ounces chicken, 1/4 cup carrots, 1/4 cup cucumbers, 1/4 cup tomatoes, 1/4 avocado, and 2 tablespoons almonds.
For more information on specific programs to address your blood pressure, contact Dan Prater, ND on 219.613.1161 or via email.
Shop Now — At Our Healthy Medicine Shoppe!
Ordering is simple with our online dispensary, and the products will be shipped directly to your home or work within a few days.
The Fullscript Dispensary includes over 2000 products all USP/GMP and 3rd party tested.
No service, information, product available from 21st Century Total Wellness, LLC should be misconstrued as medical advice prescribing, diagnosing,or intervention for any medical condition. All information available from our website, brochures, and other collateral material are offered as educational material for your review.
