Memorial day is next weekend!! Finally! It’s as though the city has awoken from a period of hibernation…paired with an over-indulgence of stews, cakes and fine wines. Or maybe that’s just DineGirl. We’re banning the rocky road ice cream and hitting the gym! After all, bikini season is knocking on the door! Not wanting to miss a meal, the spring-summer recipes we’re excited about include lots of fresh greens, crunchy apples and light flavors. Which all pairs perfectly with that new summer dress, dainty heels and a bottle of rosé.
Here’s a simple salad that’s great for lunch, dinner or a picnic!
Chopped Kale Salad with Spicy Chicken
2-3 boneless skinless chicken breast
3 cups kale, prewashed and chopped
1 gala apple, chopped
1/2 red onion, thinly sliced
1/4 cup cherry tomatoes
handful of each:
grated parmigiano-reggiano cheese
dried cranberries and nuts
salt and pepper
1/3 cup apple cider vinegar
3 Tbspn good quality honey
1/2 cup good quality olive oil
1 tspn lemon juice
sea salt and pepper to taste
Pat dry chicken and season both sides with salt, pepper, and tagine spices. Pan fry chicken in
1 Tbspn olive oil, 5-7 mins each side depending on thickness of the chicken breasts. Set aside once chicken is fully cooked. (if the pan looks slightly dry, squeeze some lemon juice over the chicken closer to when it’s done).
While the chicken is cooking, chop up the salad ingredients and make the dressing.
Dice chicken and combine all ingredients , mix well.