Garlic Chicken Kale Salad

Niels Hansen

Ingredients

  • 1 Chicken breast
  • Half a kale
  • 3 cloves garlic
  • 1 ts of seed mustard
  • Handful walnuts
  • 1 slice speltbread
  • Salt
  • Pepper
  • Thyme
  • Lemon juice
  • Olive oil

Directions

  • Heat up a pan with olive oil and toast the diced bread until crunchy. Take of heat when ready.
  • Heat up a wok with olive oil, finely chop the garlic and add to the wok.
  • Dice the chicken breast and add to the garlic.
  • Wash the kale and remove stems. Roll up and slice. Add to the chicken and garlic.
  • Season with salt, pepper and thyme. Add extra olive oil.
  • Leave on a medium heat for 5 - 10 minutes until the kale has softened.
  • Stir in a tablespoon of seed mustard. Take of the heat.
  • Chop the walnuts, add to the rest and add some lemon juice. Add the croutons and plate up!