Lunch

Chicken & Kale Parmesan Salad

Massaged kale with sliced grilled chicken, shaved parmesan, and a sharp Dijon-lemon dressing — a filling low-carb lunch.

KetoGluten Free
229
kcal
29g
Protein
3g
Carbs
11g
Fat
£1.04
Per Serving
⏱ Prep: 10 min 🍳 Cook: 15 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Breast 2 breasts 247.5 kcal
Kale (curly) 200g 49 kcal
Parmesan (grated) 30g 64.7 kcal
Lemon ½ lemon 3 kcal
Olive Oil 1.5 tbsp 88.4 kcal
Dijon Mustard 1 tsp 4.6 kcal
👨‍🍳 Method
  1. 1Season and grill or pan-fry chicken breasts until cooked through (12-14 mins total). Rest and slice.
  2. 2Wash kale, remove thick stems, and tear into pieces. Drizzle with a little olive oil and massage firmly for 2 minutes until tender.
  3. 3Whisk remaining olive oil with lemon juice and Dijon mustard for dressing. Season.
  4. 4Toss kale with dressing.
  5. 5Top with sliced chicken and scatter parmesan over.
  6. 6Serve immediately.

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