Kale and Citrus Chicken Salad are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Watch as chef Robert Irvine transforms plain old kale and chicken into a vibrant and festive winter citrus salad to keep the cold weather blues (and the holiday bulge) at bay.
It seems kale is everywhere, but many people still shy away from this leafy, vitamin-packed superfood. Yet, as celebrity chef Robert Irvine explains, this may have more to do with kale’s tough texture than with its taste and health benefits.
“Unlike lettuce, when you try to eat whole kale leaves, you’re chewing forever,” explains Irvine. “To avoid this, cut the kale down into very small pieces before making your salad.”
Fresh, seasonal orange segments are a healthier alternative to their sugar-laden canned cousins, and the fresh herbs and bright red tomatoes are a great way of adding a beautiful burst of color and flavor without adding calories.
Top off your kale salad with simple grilled chicken thighs and a homemade honey mustard dressing, and you have a light and healthy alternative to save you from heavy winter meals.
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