Spring Chicken Salad

Spring Chicken Salad


  • 2 bunches lacinato kale – leaves pulled off the stalks and roughly chopped

  • 1 bunch collard greens– leaves pulled off the stalks and roughly chopped

  • One bag frozen peas

  • 4 chicken breasts poached in salted water or the meat of one whole chicken poached

  • 1 red or torpedo onion thinly sliced in rings

  • ¼-½ cup Extra Virgin Olive Oil actually

  • Lemon

  • Salt


To Poach Chicken

  • 1. Place raw meat in salted cold water and bring to the simmer. If poaching breasts, simmer 5 mins, if a whole chicken simmer 15 mins. Let cool in water. 

To Make Salad:

  • 1. Place all greens and frozen peas in a large stock pot with 1 cup water and 1 Tablespoon salt. Bring to the boil, cover and cook 3 mins and turn off the heat. Keep covered and let cool. Strain.
  • 2. Toss the poached greens and peas with the red onion shavings, the chopped poached chicken and dress with olive oil, fresh lemon to taste, and salt.