Carb-Conscious Chicken Waldorf Salad

Nutrition per serve

Ingredients

• 100g kale
• 1stalk celery
• 20g walnuts
• 10g pepper and garlic seasoning
• 300g chicken thigh fillets
• 1pcs granny smith apple
• 19ml olive oil
• 30ml mayonnaise
• 5ml dijon mustard
• 5ml red or white wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Remove the tough inner stems from the kale, then coarsely chop the leaves. Thinly slice the celery. Coarsely chop the walnuts. Combine 3 tsp pepper and garlic seasoning (see Kitchen notes) and 1 tbs olive oil in a large bowl and season with salt. Add the chicken and turn to coat.
2. Step 2 — Pan-fry chicken
   Heat a medium frypan over medium-high heat. Cook the chicken for 5-6 mins each side until browned and cooked through. Remove from the pan.
3. Step 3 — Make dressing
   Meanwhile, combine 2 tbs mayonnaise, 1 tsp dijon mustard, 1 tsp red wine vinegar and 1 tsp honey in a bowl and season with salt and pepper.
4. Step 4 — Massage kale
   Cut the apple into thin matchsticks (see Kitchen notes). Put the kale and 1 tsp olive oil in a large bowl and season with salt. Using clean hands, massage the oil into the leaves until softened and darkened slightly. Add the apple, celery and dressing to the kale and toss to combine.
5. Step 5 — Serve up
   Thinly slice the chicken. Divide the salad among bowls and top with the chicken. Scatter over the walnuts and enjoy!
6. Step 6 — Kitchen notes
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~Here's an easy way to cut an apple into matchsticks: quarter the apple, remove the core, then thinly slice. Stack the slices and cut into matchsticks.

Allergens

Eier, Sulfit, Walnut, Gluten, Sesamsamen, Sojabohnen, Wheat