Kumura Chicken and Kale Salad



  • 1 Cook bacon in a large frypan. Remove; drain on paper towel; set aside.
  • 2 Sprinkle curry powder evenly on both sides of chicken breasts. Add to frypan; cook 5-6 minutes per side; turning once until golden and cooked through. Set aside; keep warm.
  • 3 Add kumura to frypan on medium-high heat; cook 10 min. or until lightly browned, stirring frequently. Add water, garlic, ginger, chilli and coriander; stir. Bring to a boil; simmer on medium-low for 10 minutes or until kumura are tender, stirring occasionally. Stir in balsamic vinegar.
  • 4 Toss kale with warm kumura mixture. Slice chicken; add to salad and top with reserved bacon. Sprinkle with remaining coriander. Serve immediately.

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