Chicken coronation kale salad

Salad season keeps getting better with ALL the salads I got in store for you!

This time I made a more nutritious version of a childhood favourite: coronation chicken. Coronation chicken gives me all the nostalgic feels. I used to love having it as a spread on a sandwich. Until I became more aware of what I put in my body and realized what the ingredients were..

And then I saw @kalejunkie ‘s coronation chicken spread and was inspired! I adapted her recipe, tweaked it slightly and turned it into a salad… low and behold this epic dairy and mayo free salad (although you could use dairy and mayo if you can tolerate these).

Ingredients for 6-8 servings

For the salad, you’ll need:

• 2 chicken breasts marinated in 1/2 cup pickle juice, 1 cup coconut yogurt (or Greek yogurt if you tolerate dairy) and 2-3 tbsp curry powder

• 1 Granny Smith (or other sour apple), chopped very small

• Handful of raisins, rehydrated in hot water

• 100gr walnuts crushed (but chunky)

• 150-200gr chopped kale, washed, dried and massaged with juice of 1/2 lemon and 2 tbsp EVOO

• 2 small leeks, chopped

• 1 can of chickpeas, drained (save the liquid for the dressing)

• Optional: pumpkin seeds or sunflower seeds

• Optional: micro greens or sprouts (1/2 container)

  For the dressing, you’ll need:

• 1/2-1 cup chickpea liquid (or water)

• juice of 1/2 lemon

• 2 cups coconut yogurt (or Greek yogurt)

• 3 tbsp coconut aminos, LOTS of curry powder to taste (I used 6-8 tbsp)

• salt to taste

• 2 tbsp EVOO

Instructions

Pan fry the marinated chicken breast, adding all the marinade into the pan. Put lid on and cook until done but still juicy. Take chicken out, add leeks and cook in leftover chicken juice/marinade. Shred chicken. Mix dressing ingredients in blender/food processor. Mix all remaining ingredients in a large bowl, add shredded chicken and dressing and toss, toss, toss.