Free from peanuts, nuts, dairy, egg, soy, wheat, fish and shellfish

Ingredients
Chicken seasoning:
1 chicken breast and 2 chicken thighs
1 tbsp olive oil
1 tsp coarse sea salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp ground coriander seed
1/4 tsp turmeric
a sprinkle of cayenne pepper

Salad base:
a bunch of kale
1/4 cup finely chopped dill
1 orange cut into segments (I used Cara Cara but blood orange would work nicely as well)
1/4 cup finely diced red onion
1/4 cup thinly sliced green onion
2 or 3 radishes, finely diced

Dressing:
The juice of one mandarin orange
2 tbsp. olive oil
1 tsp cider or white wine vinegar
1/4 tsp coarse salt
1/4 tsp black pepper

Preheat the oven to 375F and line a baking sheet with parchment paper.

Toss the chicken with the seasonings and olive oil, ensuring that everything is evenly coated. Lay out on the baking sheet and bake for 20 minutes, then turn the oven up to 400F and bake for another 15 minutes. Let the chicken cool completely before roughly dicing. 

Pull the kale leaves off the stems and cut into thin strips. Toss with the radish, green onion, red onion, dill, and orange segments. Add the cooled and diced chicken, and the dressing, and toss well. 

Makes 4 lunch-sized portions

Kale is still delicious even after it wilts, so this salad can be made several hours before serving. If you prefer fluffy kale, you can dress just before bringing it to the table.

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