Name: Kale Salad with Chicken, Apple, Dates, Pumpkin Seeds & Crispy Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; 3 Granny Smith apples; 3 bunches kale; ⅓ cup medjool dates, pitted; 128 g Parmesan cheese; ¾ cup pumpkin seeds; 2 shallots; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt

Kale Salad with Chicken, Apple, Dates, Pumpkin Seeds & Crispy ParmesanKale Salad with Chicken, Apple, Dates, Pumpkin Seeds & Crispy Parmesan — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

3 Granny Smith apples

3 bunches kale

⅓ cup medjool dates, pitted

128 g Parmesan cheese

¾ cup pumpkin seeds

2 shallots

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

Instructions

Preheat oven to 205°C (400°F). Line a large baking sheet pan with parchment paper and set aside.

Peel and mince shallots and garlic. Place both in a large bowl along with oil, vinegar, mayo, Dijon, salt, and pepper. Whisk to combine the dressing.

Wash and dry kale. Fold leaves in half lengthwise and slice off the stems; finely chop leaves. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 2-3 minutes. Set aside.

Finely grate Parmesan. Divide into 3 piles and place on the baking sheet several inches apart from each other. Spread each pile out into a 6-inch circle.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake until Parmesan is lightly browned and crisp, 5-7 minutes. (Watch carefully as the Parmesan can burn quickly.) Remove from the oven and set aside to cool.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper on both sides.

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 from heat.

Meanwhile, wash and dry apples; using a clean cutting board, quarter, core, and thinly slice. Add to the bowl with the kale.

Roughly chop dates and add to the bowl. Toss to combine the salad.

Thinly slice chicken into strips.

Break the crispy Parmesan into bite-sized pieces.

To serve, divide the salad between plates or bowls and top with sliced chicken, pumpkin seeds, and crispy Parmesan. Enjoy!

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