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LEON Warm Chicken Kale Caesar Salad
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LEON Warm Chicken Kale Caesar Salad

LEON Warm Chicken Kale Caesar Salad

A recipe from Naturally Fast Food chain LEON, who’s seventh cookbook Fast & Free is out now. Although this does not use traditional Caesar dressing, the mustard and parmesan make it highly reminiscent of one. People really do hail the kale at LEON.

Allergens:
Sulphites
Mustard
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

1

White Wine Vinegar

(Contains Sulphites)

1

Honey

2

Dijon Mustard

(Contains Sulphites, Mustard)

½

New Potatoes

4

Chicken Thighs

½

Sliced Spring Greens

½

Chives

20

Parmesan Cheese

(Contains Milk)

½

Kale

Not included in your delivery

3

Olive Oil

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Nutritional information

Energy (kJ)2180 kJ
Energy (kcal)521 kcal
Fat31 g
of which saturates8 g
Carbohydrate20 g
of which sugars9 g
Protein15 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Plate
Pot
Sieve

Instructions

Roast chicken and potato.
1

Preheat your oven to 200 degrees and line a baking tray with foil. In a small bowl, mix together the olive oil (amount specified in the ingredient list), white wine vinegar, honey, Dijon mustard and a good pinch of salt and black pepper. Quarter the new potatoes (no need to peel). Lay your potatoes and chicken thighs onto the baking tray and pour over half the mustard dressing. Using your hands, them over in your dressing to coat them well and place on the top shelf of your oven for 20-25 mins. Give the tray a shake halfway through cooking. Tip:The chicken is cooked when it is no longer pink in the middle.

Steam spring greens.
2

While your chicken and potatoes are roasting, you can cook the spring greens. Bring a large pot of water to the boil, remove the tough root and roughly slice the spring greens. Pop them in a colander or steamer (if you have one), place a lid or plate over the top and steam your spring greens over the boiling water for 6 mins or until just tender. Remove the colander from the pot and leave to one side, uncovered.

3

Finely chop the chives and grate the parmesan. Add half of your chives and half your parmesan to your remaining mustard dressing and stir to combine.

Shred chicken.
4

When your chicken and potatoes are cooked, remove them (still in the foil) to a plate or bowl. Carefully tip any cooking juices, if there are any, into the bowl with the remainder of your mustard dressing. Turn your oven up to 220 degrees. Using the same baking tray (now without the foil), lay out the kale and drizzle with 1 tsp of olive oil per person. Sprinkle with a good pinch of salt and black pepper, and bake on the top shelf of your oven for 5 mins or until slightly crispy - don't forget it or it will burn! While this is cooking you can shred your cooked chicken using two forks (see picture).

5

In a large bowl or on a serving plate, toss your spring greens and new potatoes with most of your mustard dressing. Tip your kale on top followed by your warm chicken. Pour over any remaining dressing and sprinkle with the rest of your chives and parmesan. Serve and enjoy!

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