I'm always looking for a new salad to make in bulk for the work week. I've made other kale salads but this is my favorite. Lots of texture, loads of flavor, colorful, crunchy, and sweet.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.

  • Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.

  • Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.

  • Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.

  • Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.

  • Pour warm dressing onto salad; massage and toss until well coated.

Cook's Note:

I store 4 large servings for my weekly lunches and eat with an avocado. I've only made this using lemon and basil. I will try it with cilantro and lime.

Nutrition Facts

343 calories; 14.9 g total fat; 36 mg cholesterol; 532 mg sodium. 42 g carbohydrates; 19.1 g protein; Full Nutrition