The Philips Chef

Gordon Ramsay's Kale and Chicken Salad

Kale & Chicken Salad

Crispy kale chips with seasoned chicken and fresh veggies. Healthier, tasty meals made with the Philips XL Avance Airfryer.

Servings 4, Cooking time: Kale chips – Cook time: 2 minutes, Chicken – Cook time: 18 minutes


  • 4 ea 8 oz Chicken Breasts, Skin Off
  • 4 oz Vadouvan Spice or other curry spice
  • 1 bunch Kale, washed and cut into 2 inch strips
  • Tt Salt and pepper
  • 1 c EVOO separated throughout recipe
  • Pickled Vegetables
  • 4 ea Baby Yellow Bell Peppers, sliced
  • 4 ea Baby Red Bel Peppers, sliced
  • 1 ea Carrot, Peeled and julienned finely
  • 1 c Champagne Vinegar
  • ¼ c Honey
  • ½ c Granulated Sugar
  • 1 tsp Salt
  • 1 cinnamon stick
  • 1 c Ice Cubes
  • ¾ c EVOO
  • For Plating
  • 2 Tbsp. butter
  • 10 oz Baby Kale
  • 1 ea Small Red Onion, Julienned finely


  • 1. Set Air Fryer at 360 degrees and preheat for 8 minutes.
  • 2. For Kale Chips-Lightly dress the cut kale with the remaining evoo, season with salt and pepper. Place 4-6 slices of kale on the bottom basket. Cook at 360 degrees for 2 minutes. Remove from fryer and place onto a sheet tray to cool.
  • 3. Finally, season chicken breasts with salt, pepper, vadouvan and ½ cup evoo in a medium size bowl. Cook two chicken breasts at a time (one on the bottom rack and one on the top rack insert) for 10 minutes. Flip each breast over and cook for another 8 minutes. Remove to a cooling tray and repeat steps with the remaining two chicken breasts.
  • Pickled Vegetables
  • 1. Place sugar, honey, vinegar, cinnamon, bay leaf and salt into a medium sauce pot, Bring to a boil, remove from heat and strain.
  • 2. Place carrots in a small bowl and peppers into another. Divide the hot pickling liquid between the two bowls and stir ice into each bowl to slightly cool down the liquid.
  • 3. Cover pickled vegetables and chill until ready to use.
  • 4. To make vinaigrette- Strain 3 tablespoons of the pickling liquid and emulsify by whisking in briskly the olive oil
  • For Plating
  • 1. In a large bowl combine baby kale, red onion, pickled vegetables and lightly dress with vinaigrette. Season to taste.
  • 2. Slice chicken breasts in ½ inch pieces on a slight bias
  • 3. Plate dressed salad
  • 4. Lay chicken breasts on side of each salad
  • 5. Garnish with kale chips
Kale & Chicken Salad
*Recipe made using the Avance XL Airfryer.  Recipe can be made using the Viva and Avance Airfryers, however these models have no preheat function.