I love doing twists on salads. This one is packed full of protein and iron, and it all came about as I wanted to have a kale base. This was a meal prep for me — I made three salads and put them in tupperware to have for lunch at work throughout the week.
You will need (serves 3):
- 3-4 cups kale, chopped
- 3 chicken breasts, grilled
- 1/2c pomegranate seeds
- 1 butternut squash, roasted
- handful of raisins or dried cranberries
- 3-4 tbsp feta, crumbled
Grill your chicken. I added a little cumin, paprika and salt to mine and popped it on the grill for about 7 minutes top and bottom. If you’re doing it on a griddle, I’d say 5 minutes each side.
Pop your butternut squash in the oven at 200C/400F. I flavoured mine with just a little chilli powder and salt, then drizzled with olive oil. Roast for half an hour.
Once everything is prepared, massage your kale with a little olive oil. This helps make it a little less tough. Then add everything other than the chicken and feta cheese.
If you’re making this as a meal prep, as I was, separate your salad into three containers. Then slice up each chicken breast and place it on top with a little bit of feta cheese.
Simple, colourful, delicious and nutritious! Yes, I was a little proud of myself. There may have a moment where I patted myself on the back.
As always, bilafiya (well wishes and wellbeing)