The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy, tangy kale & chicken salad
Simmer leafy kale in a decadently creamy dressing of cashew butter and 'cheesy' nutritional yeast. Apple, radish and pumpkin seeds add crunch.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 0.5 tsp red chilli flakes (use half)
- 1 apple (use half)
- 1 garlic clove (use half)
- 30g radishes (use half)
- 1 small sweet potato
- 40g kale
- 1 tbsp cashew butter (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 1 British Free Range chicken breast
- 1 tsp pumpkin seeds
- 1 unwaxed lemon (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
Nutritional Information
Calories: 633
Protein: 51g
Carbs: 63g
Fat: 23g
Ingredients
- 2 tbsp cashew butter (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 1 garlic clove
- 1 unwaxed lemon
- 80g sliced kale
- 30g radishes
- 2 British Free Range chicken breasts
- 2 tsp pumpkin seeds
- 1 sweet potato
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 apple
- ½ tsp red chilli flakes
Nutritional Information
Calories: 607
Protein: 51g
Carbs: 55g
Fat: 23g
Creamy, tangy kale & chicken salad
Simmer leafy kale in a decadently creamy dressing of cashew butter and 'cheesy' nutritional yeast. Apple, radish and pumpkin seeds add crunch.
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Cooking Instructions
- Preheat the oven to 220C / 200 fan / gas mark 7. Leaving the skin on, cut the potato into bite-sized cubes, then place on a lined baking tray. Drizzle with 2 tsp oil; season with sea salt and black pepper. Bake for 25 mins.
- Finely chop the garlic. Add to a small bowl with the chilli (use half for less heat), juice from half the lemon, 1 tsp oil and a pinch of sea salt. Coat the chicken, then place on a lined baking tray. Bake for 25-30 minutes, until cooked. Check your chicken is thoroughly cooked by inserting a skewer into the thickest part; the juices should run clear. Cook for longer if necessary.
- Make the dressing; to a large bowl, add the cashew butter and 2-3 tbsp water. Whisk to get a fine consistency, then add the juice from the remaining half lemon, nutritional yeast and a pinch of sea salt and black pepper. Mix. Add the kale and massage the leaves to coat with the dressing. Cover and place in the fridge to soften.
- Thinly slice the radishes. Cut the apple into small matchsticks. Heat a small, dry frying pan on a medium-high heat and toast the pumpkin seeds for 3 mins, until they start to pop, then set aside.
- Remove the chicken from the oven and thinly slice. Remove the kale from the fridge. Pour any chicken juices from the pan into the kale and mix.
- Scatter the radishes, potato and apple over the kale. Serve topped with the sliced chicken and pumpkin seeds.
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