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This kale salad with dill vinaigrette is fresh, bright and deliberately simple. With the addition of grilled chicken, it becomes a complete meal that works well for lunch or a light dinner. The key is massaging the kale so it becomes tender.
Ingredients
1 large bunch curly kale, stems removed, leaves finely sliced
1 small Lebanese cucumber, finely sliced
1/4 red onion, very thinly sliced
2 tablespoons chopped fresh dill
30 g shaved parmesan or pecorino (optional)
Chicken
2 chicken breast fillets
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and freshly cracked black pepper
Dill vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely grated
2 tablespoons finely chopped fresh dill
Salt and freshly cracked black pepper, to taste
Method
Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt and pepper. Heat a grill pan over medium–high heat and cook the chicken for 5–6 minutes per side, or until cooked through. Remove from the heat and rest for 5 minutes before slicing.
Place the sliced kale into a large bowl and sprinkle with a pinch of salt. Using clean hands, massage the kale for 1–2 minutes until it darkens slightly and softens.
To make the vinaigrette, combine the olive oil, lemon juice, Dijon mustard, garlic and dill in a small bowl or jar. Whisk or shake until emulsified, then season with salt and pepper.
Add the cucumber, red onion and chopped dill to the kale. Pour over the vinaigrette and toss well. Let the salad sit for 5 minutes so the flavours settle.
Top with sliced chicken and shaved parmesan if using. Finish with cracked black pepper and serve immediately.
