RECIPE: Chicken Salad w Kale, Fresh Spinach & Pine Nuts.
Veggie box: meal 3
Okay, for the third dish I made using produce from the $35 market veggie box, I went with a very classic, chicken salad, my way. I was thinking about fancy ways I could use the spinach and kale in this box but I also thought, being practical and real is helpful in this modern era where shopping for ingredients for a big fancy ass recipe is actually unsustainable. Plus having a good salad recipe or two under your sleeve is actually hotter than you think. Invited to a potluck? Sorted. Need to meal prep lunches? Sorted. Dating a gluten intolerant human but wanna make them something yummy? Sorted. Naturopath told you that you need to get your protein count up? Sorted baaaaabes.
Some things to note:
You can use any nuts, I just had a random handful of pinenuts in the back of my cupboard so i toasted them
You could add some goats cheese or parmesan to this if you’re feeling cheesy
The dressing is hard to write down in measurements (i tried anyway) because i always just make up a dressing with whatever i have and go off eye, and taste.
Be careful not to be too heavy-handed on the red wine vinegar and watch your pinches of salt, the dressing is already going to provide a really yummy salt, citrusy bite to it.
Fresh spinach from the market is always so much tastier than from the bag at woolies, imo
Salad
Kale (chopped)
Fresh Spinach (stems off)
Pine nuts (toasted in the pan)
Salt
Chicken Breast (chopped)
1 egg (boiled)
½ Avo (chopped)
Celery (thinly sliced)
Dressing
Olive oil (like,¼ cup i guess)
Dijon (1 heaped tbsp i suppose)
Red Wine Vinegar (big splash)
Pepper (like 5 big cracks of the grinder)
Make the Salad:
Pop a pot of water on the stove to boil
Remove the woody stems from 3-5 kale stalks and roughly chop the leaves, pop it in a big mixing bowl
With your fingers, pick the stems from the base of the fresh spinach leaves and leave the leaves whole, adding to the bowl with the kale
By now the water should be boiled, add your egg and set a 6-8 minute timer (depending on how you like your yolks)
Roughly chop your cooked chicken breast and add to the bowl
Add your chopped avocado, toasted pinenuts, sliced celery and pinch of salt
Drizzle your dressing over the salad and toss gently with salad servers
Peel the shell off your boiled egg, cut in half and serve on top of the salad with a good crack of pepper
Dressing
Add all ingredients together in a bowl and whisk together with a fork. Taste it, add whatever it needs more of.
Once you pour it onto the salad, you’ll know if you need to add more olive oil or not by how wet the salad is (hehe).