Kale Chicken and Brown Rice Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 33mins
-
- Serves
- 8
-
- Calories
- 333
It’s all about the dressing kids. Seriously. Don’t be fooled into thinking you can use a store bought quickie to save time and effort. GO THE DRESSING.
Inspired by: https://tenina.com/recipes/kale-chicken-brown-rice-saladrecipe updated 16 Dec. 2021
Ingredients
-
- Water
- as needed
-
- Chicken breast
- 2
-
- Lemon
- 1
-
- Lime
- 1
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- Kale
- 1 head
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- Marinated artichoke hearts
- 180 g
-
- Almonds
- 100 g
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- Dried cherries
- 40 g
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- Brown rice
- 150 g
-
- Fresh basil leaves
- 11 g
-
- Fresh parsley
- 16 g
-
- Mint leaves
- 7 g
-
- Garlic clove
- 3
-
- White wine vinegar
- 80 g
-
- Coconut sugar
- 30 g
-
- Dijon mustard
- 1 tablespoon
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- Extra virgin olive oil
- 100 g
-
- Sea salt
- 2 teaspoons
-
- Black pepper
- as needed
Tools
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Spatula
-
TM5
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Jar
-
Varoma dish
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Simmering basket
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Large serving bowl
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Tm5 bowl
Step preview
- Add brown rice and water to the simmering basket
- Steam - approx 8 min, Varoma, speed 3
- Add chicken breast to the varoma dish
- Steam - approx 20 min, Varoma, speed 3
- Remove
- Clean
- Add fresh basil leaves, fresh parsley, mint leaves, garlic clove, lemon, lime, white wine vinegar, coconut sugar, dijon mustard, extra virgin olive oil, sea salt and black pepper to the TM5 bowl
- Blend - approx 10 sec, speed 10
- Transfer three quarters of content of TM5 bowl to jar
- Add kale to the TM5 bowl
- Chop - approx 2 sec, speed 5
- Transfer content of TM5 bowl to large serving bowl
- Drain rice
- Transfer rice to salad
- Transfer chicken to salad
- Add marinated artichoke hearts, almonds and dried cherries to the salad
- Drizzle salad with dressing
- Toss with slotted spoon until well combined
- Serve