Name: Spiced Chicken Kale Salad with Pear, Pecans, Parmesan & Cranberries
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; ¾ cup dried cranberries; 3 bunches kale; 3 lemons; 128 g Parmesan cheese; 3 pears; ¾ cup pecan halves; black pepper; cardamom, ground; cinnamon, ground; coriander, ground; crushed red pepper; extra virgin olive oil; garlic powder; paprika; salt

Spiced Chicken Kale Salad with Pear, Pecans, Parmesan & CranberriesSpiced Chicken Kale Salad with Pear, Pecans, Parmesan & Cranberries — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

¾ cup dried cranberries

3 bunches kale

3 lemons

128 g Parmesan cheese

3 pears

¾ cup pecan halves

black pepper

cardamom, ground

cinnamon, ground

coriander, ground

crushed red pepper

extra virgin olive oil

garlic powder

paprika

salt

Instructions

Wash and dry the fresh produce.

Juice lemons into a large bowl.

Finely grate Parmesan; add ⅔ to the bowl with the lemon juice (reserving the rest for serving).

Add oil and spices to the bowl; whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems. Finely chop leaves and add to the bowl with the dressing; using your hands, massage kale with the dressing until wilted, 2-3 minutes. Set aside.

Place additional spices in a small bowl and stir to combine.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Place on a plate and season with the spice mixture on both sides.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove to a plate.

Meanwhile, using a clean cutting board, quarter, core, and thinly slice pears; add to the bowl with the kale.

Roughly chop pecans and add to the bowl; toss to combine the salad.

Thinly slice chicken into strips.

To serve, divide the salad between plates or bowls and top with sliced chicken, cranberries, and reserved Parmesan. Enjoy!

Open this recipe in Flambette