Chicken & Kale Salad

  • 27 Jan - 02 Feb, 2018
  • Mag The Weekly
  • Cookery


· 1tsp peanut or coconut oil
· 1 onion, finely sliced
· 1 lemongrass stalk, bruised
· 1 clove garlic, crushed
· ¼ tsp chilli powder
· ¼ tsp turmeric
· ¼ tsp ground ginger
· 4tbsp natural yogurt
· 1 small tomato, chopped
· 1 cooked chicken breast, shredded
· 1 bag of baby kale
· Small bunch of coriander
· Lemon juice and cheese, to serve


Gently cook onion and lemongrass in a little oil until softened. Add garlic, spices and a pinch of salt and cook for a further few minutes, take off the heat and stir in yogurt to create a creamy spiced mixture. Mix together the chicken, yogurt and tomatoes. This can refrigerated until needed. Just before you are ready to eat, stir in kale and a few torn sprigs of coriander. Add a squeeze of lemon, some cheese and serve.