45 mins
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!


  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.

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