We devoured this spring salad

Is it a salad? I don’t really know. It is more like one of my standard mash-ups of yummy ingredients. A bit like the Ranch Salad. A bit of a variation on the Avocado Tartare from Food & Wine that I posted a few weeks ago.

And as usual, I wanted something easy, quick and healthy. This met all of those requirements.

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Ingredients (serves two):

  • One large boneless, skinless chicken breast
  • One firm but ripe avocado
  • One large red shallot
  • A few fronds of curly kale
  • A heaping handful of spinach
  • A handful of cherry tomatoes
  • Two meyer lemons
  • A tablespoon and a half of dijon mustard
  • A few sprigs of curly parsley
  • A few drops of sriracha
  • A teaspoon of Worcestershire 
  • Salt and pepper
  • Butter/olive oil for cooking

Chop the chicken into 1″ cubes and salt and pepper all sides. In a pan, heat up (over medium to high heat) a pat of butter and a dollop of olive oil. When hot, add the chicken and cook until opaque and almost cooked through (about 135degrees). While the chicken is cooking, prepare the onion and kale by thinly slicing the shallot and removing the stems from the kale and chopping into tiny bits. Remove the chicken from the pan and set aside. Add a bit more oil and turn the pan to medium heat, and throw the thinly sliced red shallot and cook until starting to crisp. Add the kale and a dash more of the olive oil. Cook, turning often, until the kale is soft. While the kale is cooking, chop the spinach into smallish pieces (about 1/2″) and prepare the sauce. Juice two meyer lemons into your serving bowl. Add the chopped parsley, dijon, srirracha, Worcestershire, salt and pepper and whisk until blended. Add the chicken back to the pan with the tomatoes and cook until the chicken is at 160 degrees. Pour the hot chicken, kale and onion (and all of the juices) into the sauce and add the spinach raw. I always add the avocado last as I hate when it starts to turn brown. So now cube your avocado and add it to the bowl. Mix all of the ingredients gently until the sauce covers everything.

We scarfed this down. It was SOOO good. From start to finish it took less than 30 minutes and probably could be sped up if I used two pans (to cook the onions/kale and chicken separately). 

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