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.


Recipe Summary

1 hr
10 mins
1 hr 35 mins
25 mins
4 servings


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


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

  • 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; protein 19.1g; carbohydrates 42g; fat 14.9g; cholesterol 35.8mg; sodium 532mg. Full Nutrition