Chicken & Kale Salad With Ranch-Style Dressing

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely slice the red onion[s]

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of olive oil over a medium-low heat 

Once hot, add the sliced red onion with a pinch of salt and cook for 10-15 min or until softened and caramelised 

Meanwhile, place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Add the sliced chicken to a baking tray 

Drizzle with 1 tsp [2 tsp] olive oil and season with a pinch of salt and pepper

Put the tray in the oven and cook for 15-20 min or until the chicken is cooked through (no pink meat!)

Meanwhile, chop the chives finely, including the stalks

Combine the natural yoghurt with the white wine vinegar, dried oregano and chopped chives in a small bowl

Add a pinch of salt and pepper and give it a good mix up – this is your ranch-style dressing

Drain and rinse the canned lentils 

Once the chicken is almost done, add the pumpkin seeds to the tray and cook for 2-3 min or until toasted

Once the onions are caramelised, add the shredded kale to the pan with a splash of water

Cover with a lid and cook for 3-5 min or until wilted

Once wilted, add the drained lentils and a generous pinch of salt and give it a good mix up 

Transfer everything to a large bowl, add most of the ranch-style dressing and give everything a good mix up – this is your kale salad