Chicken, blackberry and kale salad recipe
This recipe by Kym Grimshaw is a great way to celebrate end-of-summer ingredients, combining the last blackberries of the season and the start of winter greens.
Ingredients
For the salad- 2 chicken breasts
- 200 g kale
- 50 g walnuts
- 75 g blackberries
- 1 lemon
- 30 g shaved pecorino
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 100 g fresh blackberries
- 1 tbsp honey
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- For the dressing, puree all ingredients, then season with salt and pepper to taste. If the dressing is too thick, loosen with a little water. Refrigerate until the salad is ready for dressing.
- Grill the chicken on a medium heat for 15 minutes, turning occasionally until the chicken is cooked through.
- Massage the zest and juice of the lemon into the kale, along with a good sprinkling of sea salt.
- Slice the chicken and arrange over the kale, add fresh blackberries, walnuts, shavings of pecorino and serve with the blackberry balsamic dressing.
This recipe was created by blogger Kym Grimshaw (On The Plate) in collaboration with Denby pottery to celebrate their Modern Rustic trend.
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