Healthy Chicken Kale Salad with grilled chicken, fresh kale, and nutritious toppings

Chicken Kale Salad Recipe

ByCasey Monroe

why make this recipe

This Chicken Kale Salad is not just a meal; it’s a healthy powerhouse packed with flavors and nutrients. Using fresh kale, protein-rich chicken, and chickpeas, it’s perfect for a quick lunch or dinner. Plus, the creamy tahini dressing brings it all together, making each bite delightful. This salad is great for anyone looking to eat healthier without sacrificing taste!

how to make Chicken Kale Salad

Ingredients :

  • 5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm / 1/2" ribbons
  • 1 tsp extra virgin olive oil
  • 1/4 tsp salt and pepper
  • 1/4 red onion, very finely sliced
  • 1 1/2 cups shredded cooked chicken
  • 2 soft boiled eggs, halved (optional)
  • 1 1/2 cups cherry or grape tomatoes
  • 2 tsp extra virgin olive oil
  • 1/4 tsp cooking salt/kosher salt
  • 1/8 tsp black pepper
  • 400 g/14 oz can chickpeas, drained but not dried
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp EACH garlic powder, onion powder
  • 1/4 tsp EACH cooking salt/kosher salt & black pepper
  • 4 tbsp (60 g) tahini, hulled
  • 2 1/2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/3 cup parmesan, finely grated (pack the cup tight), plus extra for serving
  • 1/2 tsp cooking salt/kosher salt
  • 1/8 tsp black pepper
  • 1 large garlic clove, peeled
  • 4 tbsp water (plus more, if needed)

Directions :

  1. In a large bowl, combine the sliced Tuscan kale with 1 tsp of extra virgin olive oil, 1/4 tsp salt, and pepper. Massage the kale with your hands for about 1-2 minutes until it softens.
  2. Add the finely sliced red onion, shredded chicken, and halved soft boiled eggs (if using) to the bowl.
  3. In another bowl, mix the cherry tomatoes with 2 tsp of olive oil, 1/4 tsp cooking salt, and 1/8 tsp black pepper. Set aside.
  4. For the chickpeas, toss them with 1 tbsp of olive oil, 1/2 tsp smoked paprika, garlic powder, onion powder, 1/4 tsp cooking salt, and black pepper. Spread onto a baking sheet and roast in a preheated oven (400°F/200°C) for about 20 minutes until crispy.
  5. To make the tahini dressing, blend tahini, lemon juice, 3 tbsp of extra virgin olive oil, grated parmesan, 1/2 tsp cooking salt, 1/8 tsp black pepper, garlic clove, and 4 tbsp water until smooth. Add more water if needed to reach your desired consistency.
  6. Assemble the salad! Start with the kale mixture, top with cherry tomatoes, roasted chickpeas, and drizzle the tahini dressing over it. Finish with extra parmesan on top.

how to serve Chicken Kale Salad

Serve the salad fresh and warm, making sure to drizzle extra dressing over individual portions if needed. This salad pairs well with crusty bread or can be enjoyed on its own for a satisfying meal.

how to store Chicken Kale Salad

If you have leftovers, store them in an airtight container in the fridge. The salad can last for up to 2 days, but keep in mind that the kale may wilt slightly. To keep it fresher, store the dressing separately and add it just before serving.

tips to make Chicken Kale Salad

  • When massaging the kale, feel free to use lemon juice for added flavor.
  • Use leftover rotisserie chicken to save time.
  • For extra crunch, consider adding nuts or seeds like pumpkin or sunflower seeds.

variation

You can customize this salad by adding ingredients like avocados, cucumbers, or even fruits like apples or pears for a sweet touch. If you’re not a fan of tahini, a simple olive oil and vinegar dressing will work fine as well.

FAQs

1. Can I use regular kale instead of Tuscan kale?
Yes, regular kale will work, but Tuscan kale (or cavolo nero) has a softer texture and better flavor for this salad.

2. Is this recipe gluten-free?
Yes, this Chicken Kale Salad is naturally gluten-free!

3. Can I prep this salad in advance?
You can prepare most of the ingredients in advance, but it’s best to assemble the salad just before serving to keep the kale crisp and fresh. Store the dressing separately until you’re ready to eat.