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Chicken, kale and strawberry salad

Try this hunger buster salad that's high in protein and fibre to keep you feeling satisfied for longer.

  • Hands-on time: 10 mins
  • Time to make: 20 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 2 x 250g chicken breast fillets, halved horizontally
  • 350g broccoli, cut into florets
  • 200g podded edamame
  • 1½ tablespoons extra-virgin olive oil
  • 1½ tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 120g kale leaves, roughly torn
  • 250g strawberries, thinly sliced
  • 80g reduced-fat feta, crumbled, to serve
  • ¼ cup chopped pistachio kernels, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Preheat a chargrill pan over medium-high heat. Lightly spray chicken with olive oil and cook for 2–3 minutes each side or until lightly charred and cooked through. Transfer to a clean board and rest for 2 minutes before slicing.

    2 Meanwhile, steam broccoli and edamame over a saucepan of simmering water for 2 minutes or until just tender. Refresh under cold running water and drain.

    3 Place olive oil, juice, mustard and maple syrup in a large salad bowl, mixing well to combine. Season with freshly ground black pepper. Add kale, massaging leaves into dressing to soften. Add broccoli, edamame, strawberries and chicken, gently tossing to combine. Serve salad sprinkled with feta and pistachios.

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