- 500g skinless boneless chicken breast
- Bunch of kale leaves
- 1 tbsp. pumpkin seeds
- 2 tbsp. walnut oil or olive oil
- 1 lemon
- 2 clove garlic
- ½ tbsp. fresh ginger
- 2 tbsp. tandoori masala spice mix
- Chili flakes or fresh chili according to your taste
- ½ red or sweet onion
- 5 cups salad of your choice
- 1 cup cherry tomatoes
- ½ small zucchini
- 1 carrot
- Any in season vegetables: radishes, cucumbers, bell peppers, mushrooms
- Salt & pepper to taste
- 1 tbsp. coconut oil
- 10 basil leaves (optional)
Wash kale very well and separate soft leaves from hard sticks. In the food processor or blender place kale, 1 garlic clove, juice of ½ lemon, pumpkin seeds, basil leaves, pinch of salt, pepper and about ½ cup of water. Mix until you have pesto. If the mixture is to thick and your blender can’t chop it well enough add more water.
In a big salad bowl mix ½ lemon juice with 2 tbsp. walnut / olive oil. Wash and cut all of the veggies (including onion) and place it in the salad bowl.
Heat the coconut oil in a frying pan and cook until no longer raw. Add a little bit of salt when cooked.
Just before serving mix all veggies in the salad.
Add chicken and mix again (don’t put smoking hot chicken in the salad or it will cook your greens).
Pour kale pesto all over your salad.