Please enter the email you’re using for this account.
This salad has all the makings of a satisfying meal-in-one! Complex carbs, healthy fats, protein, and fiber — plus a gorgeous presentation. And of course, nothing makes a salad scream “amazing” like a fantastic dressing. This honey-mustard dressing is guaranteed to become a Full ’n Free staple in your fridge, too.
12 ounces (360 grams) boneless skinless chicken breast, trimmed and cut into 1/2-inch (1-centimeter) cubes
1 tablespoon wholegrain mustard
1 tablespoon olive oil
1/2 cup whole buckwheat grains (kasha)
1 cup hot water
pinch salt
1 teaspoon olive oil
8 cups kale or mixed greens
3 hard-boiled eggs, cut in quarters
1 avocado, cut in chunks
1 cup grape tomatoes, halved
1/4 cup sliced scallions or chopped red onions
1 egg (pasteurized)
1/4 cup Haddar Dijon Mustard
2 tablespoons wholegrain mustard
2 tablespoons Manischewitz Honey
juice of 2 lemons (or about 6 tablespoons Heaven & Earth Lemon Juice)
1 teaspoon salt
2/3 cup oil
Coat cubed chicken in mustard.
Heat one tablespoon olive oil in a large skillet over medium heat.
Add the chicken and cook, without stirring, for at least three minutes or until chicken begins to cook through. Toss the chicken and continue cooking until all pieces are cooked on all sides. Transfer to a dish and let cool.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place buckwheat, hot water, salt, and oil in a small pan. Cover and bake for 35 minutes.
Remove from oven and let stand, covered, for 20 minutes before uncovering.
Once the grains are cool, they tend to solidify into one block; crumble with your hands to separate to desired size.
Combine all ingredients besides oil and whisk together until fully blended.
While continuing to whisk, drizzle in the oil to incorporate. Store in your fridge for up to two weeks.
Line a large shallow bowl with the kale or greens.
Arrange half the chicken on top of the greens on one side and the other half on the opposite side.
Fill in the space in the middle with the remaining salad components in rows.
Drizzle generously with dressing. Top with scallions or red onions. Dig in and see how satisfying it feels!
Styling and Photography by Chavi Feldman
How Would You
Rate this recipe?
Please log in to rate
Reviews