Kale, avocado & chicken salad in ranch dressing
Serves 4
Easy
Prep:
Cook:
Enjoy curly kale with creamy avocado, breaded chicken chunks, pink pickled onions, parmesan and a homemade ranch dressing in this smart salad
Skip to ingredients
Units:
- 50g plain flour
- ½ tsp cayenne pepper
- 2 eggsbeaten
- 10g parmesanfinely grated
- 2 tbsp everything bagel seasoning
- 70g panko breadcrumbs
- 4 skinless, boneless chicken thighschopped into 4-5cm chunks
- 75ml vegetable oil(optional), for deep-frying
- 250g chopped curly kale
- 2 tbsp olive oil
- 1 tsp onion granules
- 1 avocadopeeled, halved, stoned and chopped into chunks
- 60g pink pickled onions
For the ranch dressing
- 70g Japanese-style mayonnaise
- 70ml buttermilk
- ½ lemonjuiced
- 1 tsp white wine vinegar
- ½ tsp garlic granules
- ½ tsp onion granules
- 10g chivesfinely chopped, plus extra to serve
- 5g dillroughly chopped, plus extra to serve
Nutrition: Per serving
- kcal644
- fat42g
- saturates8g
- carbs28g
- sugars3g
- fibre6g
- protein35g
- salt1.84g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Mix the flour and cayenne in a shallow bowl, tip the eggs into a second and combine the parmesan, bagel seasoning and panko in a third. Line a plate with baking parchment.
step 2
Coat the chicken in the flour, then the egg, then the panko. Put on the plate. Heat the veg oil in a large frying pan over a medium heat and, once hot, fry the chicken for 5 mins on each side until cooked and golden. Drain on kitchen paper. Alternatively, air-fry at 200C for 8-10 mins.
step 3
Massage 150g of the kale with half the olive oil, the onion granules and a pinch of salt. Bake on a large baking tray for 5-6 mins until dark and crisp. Massage the remaining kale with the rest of the oil and a pinch of salt, then leave to soften for 3-4 mins. Combine the dressing ingredients and season.
step 4
Toss the softened kale with most of the dressing. Tip onto a platter. Top with the crispy kale, avocado, pickled onions and chicken. Serve with the remaining dressing on the side.
