Ensalada de pollo, brócoli y kale

Ingredientes

• 2 small heads (280g) broccoli florets
• 2 carrots, peeled and sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 bunch (220g/ 5 cups) kale, washed + chopped
• 350 g (about 2 small) chicken breasts
• 1/2 cup uncooked quinoa
• 1/3 cup dried cranberries
• 1/3 cup roasted almonds, chopped
• 1/3 cup low fat plain greek yogurt
• 2 tablespoons tahini
• 1 1/2 tablespoons dijon mustard
• 3 tablespoons lemon juice
• 1/3 cup white wine vinegar
• 1 teaspoon salt
• Black pepper, to taste
• 1 tablespoon honey (optional)

Preparación

1. 1

   Preheat the oven to 200°C/ 400°F and line a baking sheet with parchment paper.

2. 2

   Toss the broccoli florets and sliced carrots with olive oil, salt, and pepper on the prepared baking sheet. Spread them out in a single layer and roast for 25 minutes, or until lightly browned

3. 3

   Prepare the quinoa according to the package instructions.

4. 4

   To poach the chicken, place chicken breasts in a pot and cover with cold water or broth. Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 10-15 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly before shredding with your fingers or a fork.

5. 5

   In a small bowl, whisk together yogurt, tahini, lemon juice, vinegar, mustard, salt, and pepper until creamy.

6. 6

   Place the kale leaves in a large mixing bowl. Pour 2 tablespoons of dressing over the kale and massage it with your hands for about 1 minute until softened and well-coated.

7. 7

   Add the roasted broccoli, carrots, shredded chicken, quinoa, almonds, and cranberries to the massaged kale.

8. 8

   Drizzle half of the dressing over the salad and toss everything together.

9. 9

   Finish with the remaining dressing drizzled on top and enjoy!