Lemon Mustard Date Massaged Purple Kale Salad with Roasted Chicken

A perfectly balanced plant-based dinner consisting mostly of deep purple and green salad (80%), and juicy lean chicken (20%). This salad gets even better a couple days after setting in the fridge. The sauce made is used both for chicken and salad. Enjoy!

Lemon Mustard Date Massaged Purple Kale Salad with Roasted Chicken

by Sarah Farsh, July 2023

Lemon Date Mustard Seed Dressing/Marinade: 

• Juice of 1 lemon, plus all the zest
• 2 dates, finly chopped (pitted)
• 1 tsp honey
• 1 tsp mustard seed powder
• 1 tsp sea salt
• fresh cracked black pepper
• 1 tsp onion powder
• 1 tsp olive oil 
• pinch cayenne pepper
• splash of water

Kale Salad

• 1 head purple, lacinato or green kale, hard stems removed
• 1/2 red bell pepper
• 1/2 shallot

Roasted Chicken Breast

• onion powder
• mustard seed powder
• kosher sea salt
• black pepper

Combine all lemon date mustard seed dressing ingredients together and use half for the salad, and the other half to marinate your chicken in or store for later. Massage your kale with gloved hands inside the dressing to soften the leaves significantly, and add peppers and shallots to complete salad. Allow chicken breast to marinate in remainder dressing, and add additional spices on top for even more flavor. Air fry, bake or grill to desired doneness. Serve chicken with salad and enjoy!