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Kale, Chicken and Mango Salad with Lemon-Mustard Vinaigrette

-Serves 2-3
Crispy kale, spicy Cajun chicken, sweet mango and crunchy cashews, with delicious honey-mustard - I will say no more about this beautiful medley of colors, flavors and textures. Enjoy the recipe for this very simple yet outstanding salad!

Ingredients ​​for Kale, Chicken and Mango Salad with Lemon-Mustard Vinaigrette

400g chicken thighs or breast
1 tablespoon Cajun seasoning
1 large garlic clove, minced
1/2 teaspoon salt
1 tablespoon freshly squeezed lemon juice
2 tablespoons Papa’s Grove extra-virgin olive oil
150g curly kale, wash and separate leaves
1 thai honey mango, peeled and thinly sliced
1/3 cup roasted salted cashews
1/4 cup crumbled Feta cheese, optional
For Lemon-Mustard Vinaigrette
1 small shallot, chopped
1/2 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
sea-salt and freshly ground black pepper, to toste

​​​Recipe 
  1. To make dressing, puree shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper. Use desired quantity on salad and refrigerate the rest of the dressing for up to one week.
  2. Place chicken in a bowl. Next, add olive oil, Cajun seasoning, minced garlic, salt and lemon juice. Set aside to marinade at room temperature for an hour or refrigerate for a few hours. Pan-fry chicken on medium flame for 3-4 minutes on each side, until crispy brown and cooked through. Set aside to cool before slicing and adding to salad.
  3. In a large salad bowl, place kale leaves, sliced mango, cooled chicken and cashews. Add salad dressing, toss gently and serve chilled, garnished with crumbled feta.
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