Easy Chicken Salad Recipe with Miso Kale

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Miso kale, pomegranate and chicken salad

Name: Miso kale, pomegranate and chicken salad
Total time: 1 h 10 min
Ingredients: sweet potatoes 750g, cubed; red onions 2; olive oil; skin-on chicken breasts 4; prosciutto 50g, chopped; white miso paste 1 tbsp; tahini 1 tbsp; runny honey 1 tbsp; lemon 1, juiced; toasted sesame oil 4 tbsp; olive oil 2 tbsp; baby kale 150g; olive oil 2 tbsp; lemon 1, juiced; carrots 3, peeled into long strips; pomegranate seeds 100g; avocado 1

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1 hour 10 minutes
serves 4
Easy

Get rid of those post Christmas blues and make our nourishing yet vibrant chicken salad

By Lottie Covell

January 6, 2020 at 10:30 am

Ingredients

sweet potatoes 750g, cubed
red onions 2
olive oil
skin-on chicken breasts 4
prosciutto 50g, chopped

DRESSING

white miso paste 1 tbsp
tahini 1 tbsp
runny honey 1 tbsp
lemon 1, juiced
toasted sesame oil 4 tbsp
olive oil 2 tbsp

SALAD

baby kale 150g
olive oil 2 tbsp
lemon 1, juiced
carrots 3, peeled into long strips
pomegranate seeds 100g
avocado 1

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Put the sweet potatoes and red onions onto a large baking tray and drizzle with a generous glug of oil. Season, then roast, turning halfway, for 40-45 minutes or until tender but not mushy.
Step 2

Meanwhile, mix together the dressing ingredients. Put the chicken on a separate baking tray with the chopped prosciutto. Drizzle 2 tsp of the dressing on top of each chicken breast and add to the oven for the final 10-15 minutes with the sweet potatoes.
Step 3

Heat the grill to high. Grill the chicken for 3-4 minutes or until the skin is golden.
Step 4

Put the kale in a large mixing bowl with the olive oil and plenty of seasoning. Pour over the lemon juice and mix in the carrot and ¹/2 the pomegranate seeds.
Step 5

Arrange the kale salad on a platter with the potatoes and onions. Slice the chicken and avocado, and add to the platter. Drizzle over the dressing and scatter over the rest of the pomegranate seeds. Eat straight away.