GF :  SF : DF : PALEO

Serves 2 as a main

1 whole chicken breast

3 leaves kale, stalks removed and roughly torn

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

1 grapefruit, yellow or pink both work well, peeled, pith removed and sliced

1 mandarin or orange, peeled and finely sliced

small handful picked dill leaves

small handful mint leaves

good pinch sea salt and black pepper

Bring a medium sized saucepan of water to the boil, add chicken, turn off the heat, cover and set aside to poach chicken for 20 minutes. Once poached, drain, cover to rest 10 minutes, then slice thinly for the salad.

Combine torn kale leaves, lemon juice and olive oil in a large bowl and massage oil and lemon juice into the leaves.

Arrange kale leaves on a serving platter, with citrus segments, fresh herbs and chicken, season with salt and pepper and serve.