Kale Salad With Chicken Recipes

GRILLED CHICKEN AND KALE GREEK SALAD

Grilled Chicken and Kale Greek Salad image

Provided by Katie Lee Biegel

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts
1/2 cup bottled Greek feta-herb salad dressing, such as Food Network Kitchen Inspirations, plus more for dressing the salad
Salt and pepper
2 Persian cucumbers, diced
1/2 small red onion, thinly sliced
One 9-ounce package baby kale
1/2 cup cooked whole-wheat pearl couscous, cooled completely
1/2 cup crumbled feta
1/2 cup cherry tomatoes, halved
1/4 cup whole Kalamata olives, pitted
2 tablespoons fresh dill fronds
1 cup store-bought or homemade crispy chickpeas

Steps:

Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.

KALE SALAD WITH CHICKEN

Kale Salad with Chicken image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup olive oil, plus more for oiling the grill grates
2 bunches black kale, leaves stripped and roughly chopped (about 8 cups)
1 small red onion, thinly sliced
Zest of 1 lemon and 1 tablespoon juice
Kosher salt and freshly ground black pepper
One 4-ounce log fresh goat cheese, crumbled
8 thin chicken cutlets (about 2 pounds total)
1/3 cup roasted salted almonds, chopped
Prepare an outdoor grill for medium-high heat.

Steps:

Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside.
Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips.
Divide the salad among 4 plates and top with the chicken and almonds.

KALE FIESTA SALAD

Kale Fiesta Salad image

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.

Provided by appletrix

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 1h35m

Yield 4

Number Of Ingredients 17

Ingredients

2 lemons, juiced, divided
1 bunch fresh basil leaves, divided
2 cloves garlic, crushed and peeled
2 tablespoons olive oil, divided
1 tablespoon shredded Parmesan cheese, or to taste
salt and ground black pepper to taste
½ pound skinless, boneless chicken thighs
1 small onion, thinly sliced
2 tablespoons vinegar
1 tablespoon honey
1 (8 ounce) package kale, ribs removed and leaves torn into pieces
1 English cucumber, cubed
1 large heirloom tomato, cubed
1 large carrot, cubed
1 cup fresh corn kernels
½ (15 ounce) can black beans, rinsed and drained
½ (6 ounce) can black olives

Steps:

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.

Nutrition Facts : Calories 343 calories, Carbohydrate 42 g, Cholesterol 35.8 mg, Fat 14.9 g, Fiber 11.1 g, Protein 19.1 g, SaturatedFat 2.8 g, Sodium 532 mg, Sugar 9.6 g

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