Chicken, kale & carrot salad with miso dressing & pomegranate

This recipe contains many a ‘superfood’ ingredient, and the chicken and almonds mean it is also pretty high protein so great for a post workout meal. The miso dressing is what really makes this salad, adding a depth of savoury flavour. Bring in the sweetness of pomegranate with the freshness of mint and what starts as a simple salad is transformed! If you can’t get hold of kale, I’ve also made this using bok choi, finely chopped tender stem broccoli, & spinach. This is a delicious & easy recipe I come back to time and again!


Serves 2


For the dressing

  • 2 tablespoons miso paste
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons apple cider vinegar or rice wine
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • Freshly ground black pepper

For the salad

  • 1 tbsp coconut oil
  • 2 large chicken breasts
  • 25g of kale
  • 2 large carrots
  • small stick of celery
  • 30g of toasted flaked almonds
  • 1/2 large pomegranate
  • 1 avocado
  • 2 tbsp of freshly chopped mint


First cook the chicken. Heat the coconut oil in a large pan. Season the chicken breasts with salt & pepper then pan roast the turkey for 6 minutes each side until cooked through. Leave to the side to cool.

In the meantime, make the dressing. Place the miso, honey, sesame oil, vinegar and lemon juice into a medium bowl, and whisk thoroughly to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with salt (you may not need any as the miso can be very salty) and plenty of black pepper.

Finely chop the kale into thin slithers, grate the carrot, very finely slice the celery, and place all in a large bowl. Drizzle over ¾ if the dressing. Using your hands, work the vinaigrette throughout the vegetables, tossing and massaging until it is all thoroughly coated with the vinaigrette and starting to soften. Leave this to the side while you make the rest of the salad.

Cut the avocado in chunks and dip them in to the rest of the dressing. Mix the avocado with the kale and carrot.

Remove the pomegranate seeds and mix with the salad.

Shred the chicken breasts, or chop into small chunks, and mix in with the salad.

Lightly toast the flaked almonds, and throw these over the salad along with the freshly chopped mint, and serve.IMG_4377


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