Tonight's kale and carrot salad is tossed in an apricot vinaigrette that highlights the natural sweetness of its crunchy almond chicken topper! Packed with flavour and texture, this meal is as beautiful as it is tasty!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Almonds, sliced(ContainsTree Nut/Noix)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Heat medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Cook, tossing the almonds until golden and fragrant, 1-3 min. (TIP: Keep your eye on them so they don't burn!) Set aside on a plate to cool.
Using a vegetable peeler, peel carrot lengthwise into long ribbons. Zest, then juice lemon. Pat chicken dry with paper towels, then season with 1/4 tsp of salt (dbl for 4 ppl) and pepper. When almonds are cool enough to handle, gently crush with finger tips to break into smaller pieces or use the back of a spoon.
Add chicken to a parchment-lined baking sheet. Stir together lemon zest and mayo in a small bowl. Brush lemon mayo all over chicken, then sprinkle almonds over the tops. (TIP: Gently press the almonds onto the chicken to adhere.) Bake in the middle of the oven until cooked through, 16-18 min.**
Whisk together 2 tbsp lemon juice, 1 tbsp apricot jam and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper.
Add kale to a large bowl, then massage to soften leaves. Add carrot ribbons and dressing, then toss to coat.
Slice chicken, then divide between plates. Serve kale salad alongside.