Kumura Chicken and Kale Salad


Servings: 4


  • 4 slice bacon
  • 3/4 teaspoon curry powder
  • 2 chicken breasts
  • 2 medium kumura, cut into 1cm pieces
  • 1 cup water
  • 1 tablespoon Gourmet Garden Garlic, Cold Blended Paste ,
  • 1 tablespoon Gourmet Garden Ginger, Lightly Dried
  • 1 tablespoon Gourmet Garden Lightly Dried Chilli, Lightly Dried
  • 2 tablespoon Gourmet Garden Coriander, Lightly Dried
  • 2 tablespoon balsamic vinegar
  • 1/2 bunche Baby kale or spinach, about 8 cups


(per Serving)

Nutrition information coming soon.


  • 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.