45 mins
4
All Year

Would you look at that gorgeous rainbow salad! Bursting with fresh kale, tomato and cabbage, it’s a healthy salad for the ages! Pair it with a Chicken Parmigiana and you’ve got the ultimate healthy dinner!

by

Ingredients

Method

  1. Preheat a grill oven to high. Line a baking tray with baking paper.
  2. Add the tomatoes, basil, oil and vinegar to a small saucepan over a medium heat. Cook for 20 mins or until the tomatoes are soft. Once done, crush tomatoes with a fork.
  3. Blitz the bread slices in a nutri-bullet or food processor until they are fine breadcrumbs. Set aside.
  4. Tenderise the chicken breast fillets by covering them with baking paper and hitting them with a rolling pin.
  5. Brush the chicken breasts with some olive oil and press the breadcrumbs over both sides.
  6. Heat some olive oil in a fry pan and cook the chicken for about 3 mins on each side or until cooked through. Then place the coated chicken breasts onto the lined baking tray and top with the tomato mixture. Add a slice of ham, then top with the grated cheese.
  7. Place the tray under the grill for 3 mins or so until the cheese is bubbly and golden.
  8. Meanwhile, whisk together the vinegar, oil, salt and pepper in a large bowl. Add the carrot, capsicum, kale, cabbage, and tomatoes. Toss to coat.
  9. To serve, divide the salad between four serving plates and place one parmigiana onto each plate.

Are you ready to start creating?

Find My Store Now!

More Delicious Recipes

Sign up for latest news, tips and special offers

  • Hidden