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Kale, avocado & chicken salad in ranch dressing

Two servings of kale, avocado and chicken salad

Kale, avocado & chicken salad in ranch dressing

Name: Kale, avocado & chicken salad in ranch dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
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

Helena Busiakiewicz

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Serves 4

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 4.5 out of 5.2 ratingsRate

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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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Ingredients

Nutrition

Units:

MetricUS

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

For the ranch dressing

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

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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.

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A star rating of 4.5 out of 5.2 ratings

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