Recipes Healthy Chicken and Kale Salad 5.0 (4,205) 1 Review The key to this healthy salad is chilling it before serving, which allows the kale to break down and the flavors to meld together. Slideshow: More Salads with Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on April 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients Poached Chicken 1 pound boneless, skinless chicken breasts 4-5 sprigs Italian parsley, thyme or oregano, tied together 1 bay leaf 1 whole garlic clove 1 tablespoon kosher or sea salt 1 teaspoon black peppercorns Kale Salad 1 bunch kale 1/2 cup dried apricots, chopped 1/4 cup chopped walnuts 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 medium clove garlic, minced 1 teaspoon brown sugar 1/4 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper Directions Poach the Chicken Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns to the pot. Bring the water to a boil and add the chicken breasts. Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through. Remove the chicken from the poaching liquid and shred, slice or cut. Set aside to cool. Meanwhile, Make the Salad Wash the kale, remove stems and chop into bite-sized pieces. In a large bowl, combine the kale, apricots, walnuts and chicken. Set aside. In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper. Pour the dressing over the salad ingredients and toss to coat. Chill and serve. Rate it Print