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!

Mangoes not in season? No worries! Simply replace mangoes with halved red grapes - you'd be surprised how beautifully they blend together with kale and feta.

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 or 1 cup red grapes, halved
1/3 cup roasted salted cashews or walnuts
1/4 cup crumbled Feta cheese, optional

For Lemon-Mustard Vinaigrette
1 small shallot, chopped
1/3 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon honey
sea-salt and freshly ground black pepper, to toste

Recipe

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.
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.
In a large salad bowl, place kale leaves, and drizzle 2-3 tablespoons dressing all over. Gently massage the dressing into the leaves until glossy.
Next, add sliced mango, cooled chicken and cashews. Add salad dressing, toss gently and serve chilled, garnished with crumbled feta.