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#FoodieFriday: Grilled Chicken, Goat Cheese, Kale & Beet Salad

#FoodieFriday: Grilled Chicken, Goat Cheese, Kale & Beet Salad
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Don't make the lights outside the only color in your life this
Holiday season - create your own color, right from your kitchen.


The holidays are a time of celebrating and being surrounded by delicious deserts and family recipes. If you follow Lorna Jane's theory of active living, you know that we believe in the rule of moderation! No need to deprive yourself. To offset the sugars and candies, focus on incorporating leafy greens and protein into your diet. Kale packs a major nutritional punch and is a staple in our diet. If you havn't tried massaged kale-now is the time! By massaging the kale, you are removing the natural bitterness of the kale, making it easier to chew and a more neutral base- perfect for adding all of your favorite salad toppings. 

1 small beetroot
100g chicken
Salt and pepper, to taste
1 medium orange, peeled and segmented
¼ small red onion, finely sliced
1 large handful kale, stalks removed and thinly sliced
25g goat’s cheese, crumbled
30g cranberries
10g pumpkin seeds
10g sunflower seeds

Seeded Mustard Dressing:
1 tsp seeded mustard
1 tsp honey
2 tsp lemon juice
1 tbsp olive oil

1. Preheat the oven to 350°F.
2. Wrap the beetroot in foil with a tablespoon of water (this helps the beetroot to steam).
3. Place in a small roasting pan and bake for 30-40 minutes or until tender.
Test the beetroot with a skewer. It is cooked if a skewer pierces the flesh easily. Set aside to cool.

4. Once cooled, peel the beetroot, cut into wedges and set aside.
5. Meanwhile, heat a chargrill pan over medium heat. Lightly spray the chicken with oil spray and season with salt and pepper. Cook the chicken for 4-6 minutes on each side or until cooked through. Set aside to cool slightly. When cool enough to handle, cut into thick strips and set aside.
6. To make the dressing, whisk the mustard, honey, lemon juice and olive oil together in a small bowl.

7. To make the salad, use your hands to gently massage the kale and dressing, and then place the beetroot, chicken, orange segments and onion in a bowl and toss gently to combine.
8. To serve, place the kale on a serving plate and top with the tossed salad. Gently scatter over the crumbled goat’s cheese, cranberries, pumpkin seeds and sunflower seeds. Drizzle over the seeded mustard dressing and enjoy!

Recipe courtesy of Kayla Itsines.


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