Healthy chicken and kale salad

Savor the delightful blend of tender chicken, fresh kale, and vibrant veggies in this nutritious salad bursting with flavor and goodness.

Ingredients:

• 450g boneless, skinless chicken breasts
• 4-5 sprigs Italian parsley, thyme, or oregano, tied together
• 1 bay leaf
• 1 whole garlic clove
• 1 tablespoon kosher or sea salt
• 1 teaspoon black peppercorns
• 1 bunch kale
• 1/2 cup dried apricots, chopped
• 1/4 cup walnuts, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 medium clove garlic, minced
• 1 teaspoon brown sugar
• 1/4 teaspoon kosher or sea salt, or to taste
• Freshly ground black pepper

Instructions:

1. Wash the chicken breasts thoroughly. Take a medium-sized pot and fill it with water. Add the herbs, bay leaf, garlic, salt, and peppercorns to the pot. Heat the water until it boils and then place the chicken breasts into the pot.
2. Once the water boils again, reduce the heat to medium. Let it simmer for 5 minutes. Turn off the heat, cover the pot with a lid, and leave the chicken in the hot water for another 15 to 20 minutes or until it is fully cooked.
3. Take out the chicken from the poaching liquid and shred, slice, or chop it as desired. Allow it to cool down.
4. Clean the kale, discard the stems, and cut it into small pieces.
5. Mix the kale, apricots, walnuts, and chicken in a large bowl. Set it aside.
6. In a separate bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, and brown sugar. Season with salt and pepper.
7. Drizzle the dressing over the salad ingredients and toss gently to coat everything. Refrigerate the salad before serving.

Summary:

• Calories: 559 kcal
• Fat: 12 g
• Protein: 103 g
• Carbs: 4 g
• Potassium: 1594 mg
• Magnesium: 136 mg