Did you see—and perhaps enjoy—the recipes by Donna Hay in our ‘Just Desserts’ feature in Issue 14? We hope so, which is why we want to share another recipe from Donna Hay’s latest cookbook, The New Easy (which is where the desserts where taken from). This time, it’s for crispy spiced kale and chicken salad.
Crispy spiced kale and chicken salad
Serves 4
* 10 stalks kale, stems removed
* 2 tablespoons extra virgin olive oil
* 2 teaspoons sea salt flakes
* 1 teaspoon smoked paprika
* 1 teaspoon ground coriander
* 2 cups (320g) shredded cooked chicken
* ⅓ cup (45g) slivered almonds, toasted
* ⅓ cup (55g) currants
* ¼ cup flat-leaf parsley leaves
* ¼ cup mint leaves
For the dressing
* 1 teaspoon smoked paprika
* 1 tablespoon honey
* 1 tablespoon extra virgin olive oil
* 1 tablespoon lemon juice
Preheat oven to 180°C (350°F). To make the dressing, mix the paprika, honey, oil and lemon juice together, and set aside.
Chop the kale into large pieces and place on baking trays lined with non-stick baking paper. Add the oil and toss to coat. Combine the salt, paprika and coriander, and sprinkle over the kale. Bake for 10–15 minutes or until the kale is crisp. Cool on trays.
Divide the kale, chicken, almonds, currants, parsley and mint leaves between four plates, and spoon over the dressing to serve.
You’ll find more information about the book and more recipes on Donna Hay’s website.
