This dish takes advantage of the delicious fall corn and is easy to prepare. It’s also easy to customize for different groups — if you have picky eaters, kids can try everything but may end up gobbling up their favourite bits (eggs, corn, green beans, etc), and it’s an easy dish to convert for vegetarians (just omit the chicken!). Back-to-school season is busy enough, so do yourself a favour and keep your meals simple!
FOR THE SALAD
- 2 cups shredded kale
- 1 teaspoon olive oil
- Pinch of salt
- 2 hardboiled eggs
- 1 large tomato, sliced
- 1 large corn cut off the cob (raw or boiled)
- ¼ cup crumbled feta
- ¼ cup fresh green beans
- Fresh dill, finely chopped
- Drizzle of olive oil
- Drizzle of balsamic vinegar
FOR THE CHICKEN
- 2 chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon each of salt and pepper
- 2 tablespoons parsley, finely chopped
- For the chicken: combine all of the ingredients in a small bowl incorporate together. Heat a large skillet (cast iron works well if you have one) over medium-high heat. Once the skillet is hot, place the chicken breasts in the skillet and cook for 5-6 min on each side until golden brown on both sides and cooked through, turning once between cooking. Set aside.
- To prepare the salad, first massage your kale with a 1 teaspoon of olive oil and a pinch of salt for 1 minute. Arrange into two bowls. Add the sliced tomatoes, hard-boiled eggs, corn, green beans and sliced chicken. Top with crumbled feta and dill. Drizzle a bit of olive oil and balsamic vinegar. Either combine all together or leave in sections.
Nat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.