Switch up your dinner routine and make this Nutty kale and apple salad. Served with chicken, it's a quick and filling dish that will please the whole family.
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
4 Coles Australian RSPCA Approved Chicken Breast Fillets
8 sage leaves
80g vintage cheddar, coarsely chopped
8 slices prosciutto
2½ tbs olive oil
2 tbs apple cider vinegar
2 tsp honey
1 tsp wholegrain mustard
½ bunch kale, ends trimmed, coarsely shredded
120g pkt Coles Australian Baby Spinach
1/3 cup (35g) walnuts, toasted, coarsely chopped
2 tbs dried cranberries
1 Granny Smith apple, cored, cut into matchsticks
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Use a small sharp knife to cut a small slit lengthways into the side of each chicken fillet to make a pocket (don’t cut all the way through). Place 2 sage leaves and one-quarter of the cheddar in each pocket. Season chicken. Lay 2 prosciutto slices end to end on a clean work surface. Place 1 piece of chicken at a right angle over 1 end of the prosciutto. Roll up to enclose. Repeat with remaining prosciutto and chicken.
Heat 2 tsp of the oil in a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking tray. Bake for 10 mins or until cooked through. Set aside for 5 mins to rest. Thickly slice.
Meanwhile, combine vinegar, honey, mustard and remaining oil in a screw-top jar. Combine kale, spinach, walnuts, cranberries and apple in a large bowl. Drizzle with dressing. Toss to combine. Divide the salad among serving plates. Top with the chicken.