Kale, avocado & chicken salad in ranch dressing
Enjoy curly kale with creamy avocado, breaded chicken chunks, pink pickled onions, parmesan and a homemade ranch dressing in this smart salad
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Prep:30 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 644
-
fat 42g
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saturates 8g
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carbs 28g
-
sugars 0g
-
fibre 6g
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protein 35g
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salt 1.84g
Ingredients
- 50g plain flour
- ½ tsp cayenne pepper
- 2 eggs , beaten
- 10g parmesan , finely grated
- 2 tbsp everything bagel seasoning
- 70g panko breadcrumbs
- 4 skinless, boneless chicken thighs , chopped into 4-5cm chunks
- 75ml vegetable oil (optional), for deep-frying
- 250g chopped curly kale
- 2 tbsp olive oil
- 1 tsp onion granules
- 1 avocado , peeled, halved, stoned and chopped into chunks
- 60g pink pickled onions
- 70g Japanese-style mayonnaise
- 70ml buttermilk
- ½ lemon , juiced
- 1 tsp white wine vinegar
- ½ tsp garlic granules
- ½ tsp onion granules
- 10g chives , finely chopped, plus extra to serve
- 5g dill , roughly chopped, plus extra to serve
Method
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.
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.
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.
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.
