Kale Salad With Bbq Chicken And Crispy Wontons Recipes

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GRILLED KALE SALAD



Grilled Kale Salad image

Easy and amazing. Grilled kale will change the way you think of greens! You'll never look back!

Provided by Kevin Ogilvie

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 8

olive oil cooking spray
1 bunch kale, stems removed and discarded, leaves torn into bite-sized pieces
½ red onion, diced
2 carrots, cut into matchstick-sized pieces
2 jalapeno peppers, seeded and diced, or to taste
3 cloves garlic, chopped
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Form a sheet of aluminum foil into the shape of a baking sheet; spray with cooking spray.
  • Mix kale, red onion, carrots, jalapeno peppers, garlic, olive oil, salt, and pepper together in a bowl. Spread kale mixture onto the prepared aluminum foil.
  • Place the aluminum foil 'baking sheet' onto the preheated grill; cook, tossing kale using tongs, until kale reduces in size and desired texture is reached, 6 to 8 minutes.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 16.6 g, Fat 4.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 70.3 mg, Sugar 2.3 g

CHICKEN CAESAR SALAD WITH CRISPY KALE



Chicken Caesar Salad with Crispy Kale image

Brussels sprouts and spinach leaves bulk up the nutrition in this Caesar salad, with crispy baked kale adding a nice bit of crunch.

Provided by Donna Hay

Categories     HarperCollins     Salad     Chicken     Kale     Spinach     Pine Nut     Garlic     Dinner

Yield Serves 4

Number Of Ingredients 19

For the dressing:
3 egg yolks
3 cloves garlic, crushed
1 tablespoon Dijon mustard
1/4 cup (60ml) extra virgin olive oil
1 tablespoon apple cider vinegar
For the Crispy Kale:
8 stalks kale, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup (25g) finely grated Parmesan
Sea salt and cracked black pepper
For the chicken and assembly:
4 (200g) chicken breast fillets, trimmed
Extra-virgin olive oil, for brushing
Sea salt and cracked black pepper
1 cup (200g) shredded Brussels sprouts
2 baby cos (romaine) lettuces (360g), trimmed and leaves separated
3 cups (75g) baby spinach leaves
1/2 cup (80g) pine nuts

Steps:

  • To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy. Gradually add half the oil, whisking continuously until combined. Gradually add the vinegar and the remaining oil, whisking to combine. Set aside.
  • To make the crispy kale, preheat oven to 300°F (150°C). Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat. Place in a single layer on baking trays lined with non-stick baking paper. Bake for 15-20 minutes or until crisp, and set aside.
  • Brush the chicken with oil and sprinkle with salt and pepper. Heat a grill pan or barbecue over high heat. Cook the chicken for 2-3 minutes each side or until cooked through. Slice the chicken and place in a large bowl. Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine. Divide between serving plates and top with crispy kale and the dressing to serve.

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