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Chicken Kale Salad - Fresh, Hearty, and Easy to Make

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 1 large bunch curly or lacinato kale, stems removed, leaves chopped
  • 2 cooked chicken breasts (about 12–14 oz total), sliced or shredded
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup shredded carrots (optional)
  • 1/3 cup roasted almonds or pepitas, roughly chopped
  • 1/3 cup crumbled feta or shaved Parmesan
  • Sea salt and black pepper, to taste
  • For the dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, finely grated or minced
  • 1/4 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • For cooking the chicken (if making fresh):
  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Method
 

  1. Cook the chicken. Pat chicken dry and rub with olive oil, salt, paprika, garlic powder, and pepper. Pan-sear over medium heat for 5–7 minutes per side until the internal temperature reaches 165°F (74°C), or bake at 400°F (200°C) for 18–22 minutes. Let it rest, then slice or shred.
  2. Make the dressing. In a jar, combine olive oil, lemon juice, vinegar, Dijon, honey, garlic, salt, and pepper. Shake until emulsified. Taste and adjust salt, acid, or sweetness as needed.
  3. Prep the kale. Remove tough stems and chop leaves into bite-size pieces. Add a pinch of salt and a teaspoon of olive oil, then massage the kale with your hands for 30–60 seconds until darker, softer, and reduced in volume.
  4. Toss the base. Add tomatoes, cucumber, red onion, and carrots to the kale. Pour in about half the dressing and toss to coat evenly.
  5. Add chicken and crunch. Top with sliced chicken, nuts or seeds, and cheese. Drizzle more dressing to taste.
  6. Finish and serve. Season with a final pinch of salt and pepper. Serve immediately, or chill for 10 minutes to let the flavors meld.