BBQ Chicken with Kale Salad

Succulent chicken breast cooked on a BBQ is a thing of beauty! You can still make this recipe under a grill. The most important element of this dish is

the preparation of the raw Kale, which needs to be massaged to achieve the soft texture.

Wash and dry the kale, pour some good quality olive oil onto your hands and sprinkle the kale with salt, then massage until the leaves turn deep green and become soft. There's no short cut for this, and it's well worth the effort.

The dried cranberries bring a wonderful tartness and the cashew nuts texture to this dish.

PER SERVING:

387 calories / 42.1g Carbs / 24g Fat / 13.g Protein

BBQ Chicken & Kale Salad

Ingredients

• 75g BBQ Chickn breast

• 80g raw Kale

• 1 Tomato

• 10g yellow bell pepper

• 75g low fat cottage cheese

• 10g raw cucumber

• 1 tsp olive oil

• 10g cashew nuts chopped roughly

• 25g dried cranberries

• A drizzle of Sriracha spicy sauce

  
  

Method

• Massage the kale as above

• Mix with chopped yellow pepper, cranberries, cashews, cucumber & tomato slices.

• Top with the cottage cheese

• Add the BBQ Chicken

• Season with salt, pepper and Sriracha sauce to taste.