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Kale Celebration Salad
This vibrant salad is packed with fresh kale, crunchy veggies, and a zesty dressing that brightens every bite. It’s a perfect way to enjoy a healthy, flavorful meal any day of the week.
◷1 hr 25 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Prep and Bake Chicken
Start by heating your oven to 375°F (190°C). While it’s warming up, blend the juice from half a lemon with half the basil, garlic, a tablespoon of olive oil, some Parmesan, and a pinch of salt and pepper until it’s nice and smooth. Place the chicken thighs in a nonstick baking dish and pop them in the oven, baking them plain for about 30 minutes.
2
Bake with Lemon Basil
Once that’s done, take the chicken out and pour the blended lemon-basil mixture over the top. Put it back in the oven and bake for another 15 minutes or so, until the chicken is cooked through and no longer pink inside. Let it rest for about 10 minutes before shredding it with two forks.
3
Make warm lemon dressing
While the chicken is cooling, warm the rest of the olive oil in a saucepan over medium-low heat. Add the onion and cook it gently until it’s soft and golden, which should take around 10 minutes. Stir in the remaining lemon juice, the rest of the basil, vinegar, and honey, then let it heat through for about 5 minutes to make a warm, flavorful dressing.
4
Toss and Dress Salad
In a big bowl, toss together the shredded chicken with kale, cucumber, tomato, carrot, corn, black beans, and olives. Pour the warm dressing over the salad and give everything a good massage and toss so all the flavors really come together. Enjoy!
Why You’ll Love This Recipe
This salad is packed with nutrients and vibrant flavors. It combines the earthiness of kale with fresh, crunchy ingredients for a satisfying bite. It’s a great way to enjoy a healthy meal that feels festive and fresh.
Serving Suggestions
Serve this salad as a light lunch or a colorful side dish with grilled chicken or fish. It also pairs well with a hearty grain bowl or as part of a picnic spread.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. Keep any dressings separate until ready to serve to maintain crispness. Give the salad a good toss before eating.
