Thermomix recipe: Kale Chicken & Brown Rice Salad | Tenina.com
It’s all about the dressing kids. Seriously. Don’t be fooled into thinking you can use a store bought quickie to save time and effort. GO THE DRESSING
Ingredients
- 150 Grams brown rice
- Boiling water for steaming
- 2 chicken breast fillets, 2cm cubes
- 1 Bunch kale, stems removed
- 180-200 Grams marinated artichoke hearts, drained and roughly chopped
- 100 Grams almonds sliced
- Generous handful dried cherries (or pitted fresh cherries, halved)
- 1 Handful basil leaves
- 1 Handful flat leaf parsley leaves
- 1 Handful fresh mint leaves
- 3 cloves garlic
- 1 lemons Zest and juice
- 2 limes Zest and juice
- 80 Grams white wine vinegar
- 30 Grams coconut sugar
- 1 Tablespoon French Mustard
- 100 Grams Extra Virgin Olive Oil (EVOO)
- 2 Teaspoons pink salt flakes
- Freshly ground black pepper to taste
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