Serves 2 people:

Carbohydrates:  18.5g Per Serving    Proteins:  28g Per Serving     Fats: 13g Per Serving      Calories: 287 Per Serving

  • 1 Bunch of Kale
  • 1 Pear, Sliced
  • 2 tbsp Chopped Walnuts
  • 1 tbsp Olive Oil
  • 1/2 tbsp Lemon Juice
  • 1/2 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 2 Chicken Breasts


  • Turn the grill on, and allow it to preheat
  • Add your chicken to the grill and cook for 10-12 minutes until cooked through.
  • Toss the kale leaves with 1/2 tbsp olive oil until lightly tender.
  • Add the Kale to the grill, spread the kale leaves and pear slices.
  • Cook 2-3 minutes each side.
  • In a mixing bowl, whisk together 1/2 tbsp olive oil, lemon juice, apple cider vinegar, mustard, , salt, and pepper.
  • Top the kale with pear slices, with the  chopped walnuts, and drizzle with dressing on to a plate.
4.3/5 (4 Reviews)


Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

Leave a Reply