Curry Chicken Salad Kale Wrappers
 
 
Serves 3
Ingredients
  • 6 Kale leaves, washed and dried
  • 1¾ Cups shredded chicken (I had a leftover whole roast chicken that I pillaged. If you don't have leftovers, cook up some skinless chicken breasts)
  • ½ - ¾ Medium-size apple, sliced into bite-size pieces
  • ⅓ Cup toasted sliced almonds
Dressing
  • ¼ Cup Vegenaise sandwich spread (or substitute mayonnaise of your choice)
  • 1 Teaspoon curry powder
  • ¾ Teaspoon freshly grated ginger (or 1¼ teaspoons dried ground ginger powder)**
  • ¼ Teaspoon turmeric
  • Pinch Salt
  • Fresh ground pepper
Instructions
  1. Using a fork, strip off the chicken remaining on the bones of your roast chicken. If you are using chicken breasts, shred the same way. Set aside.
  2. Lightly spray your kale leaves with olive oil and massage gently. Set aside.
  3. Slice your apple and sauté in a seasoned cast iron skillet for about five minutes. If you don't have a cast iron skillet, use any skillet you have, but bear in mind that you might have to lightly spray your pan with oil so that the apples don't stick.
  4. While the apples are cooking, toast your almonds. Watch them VERY closely or they WILL burn.
  5. Using a very handy ginger grater or a microplane, grate your ginger. It should be like a paste when you are through grating.
  6. In a small bowl, mix together the Vegenaise, curry, ginger, turmeric, and salt. Taste test and adjust as necessary.
  7. Mix dressing into the shredded chicken.
  8. Add sautéed apples and mix thoroughly. Set aside.
  9. Lay your kale leaves in the pan where you sautéed your apples (assuming it is still warm). Swap bottom and top leaves after a minute. Remove leaves from pan after a total of two minutes. Be very careful not to let them wilt.*
  10. Sprinkle your sliced almonds into the chicken salad and gently stir.
  11. Spoon the chicken salad onto the kale leaves. Think of the kale as a hot dog bun and your chicken salad as the hot dog.
  12. Top with fresh ground pepper.
  13. Enjoy!
Notes
*This step isn't necessary. If you like your kale raw, it will taste delicious without any cooking (but you should massage with olive oil regardless of the cooking). Warming them slightly on the pan brings out a nice flavor and makes the kale a bit easier to eat.
**The freshly grated ginger will give this dressing a nice kick. If you prefer a milder flavor, add in the ginger gradually to find the right balance for your taste buds.
A local restaurant, Bernards, makes a great version of this chicken salad as a welcome. They serve it in an endive leaf, which is also quite delicious.
Recipe by at https://www.thescratchartist.com/curry-chicken-salad-kale-wrappers/