Massaged Kale Salad with Shredded Lemon Chicken


Serves 4


  • 120 grams Kale
  • 1-2 tablespoons extra virgin olive oil
  • Pinch of Himalayan rock salt
  • 1 avocado, chopped
  • 1/3 cup pumpkin seeds
  • 1/3 cup raw walnuts, roughly chopped
  • ½ cup fresh coriander
  • ½ punnet cherry tomatoes, sliced in half
  • 1 tablespoon pesto (refer to my quick pesto recipe under the Dinner category).
  • 1/3 cup goats feta, crumbled
  • 500 grams organic chicken breast
  • 1 lemon, sliced
  • 1 teaspoon peppercorns


  1. Place the sliced lemon and peppercorns in a saucepan of water and bring to the boil.
  2. Add the chicken and cook under the chicken is cooked through (approximately 6-8 minutes).
  3. Once cooked, take the chicken out of the water and leave to sit while you prepare the salad.
  4. To make the salad, combine the kale, olive oil and salt in a large mixing bowl.
  5. Massage the Kale ensuring that the olive oil and salt are evenly mixed throughout.
  6. Continue to massage the kale until the colour changes to a bright green and reduces in size (this will take approximately 1 minute).
  7. Add all other ingredients and toss gently until combined.
  8. Shred the chicken roughly (using two forks works well!!) and gently combine with the salad.
  9. Serve with an extra sprinkle of walnuts and pepitas and enjoy x