Amazing Chicken Kale Salad Recipe

Introduction

This Chicken Kale Salad is a vibrant and satisfying meal that combines tender cooked chicken, softened kale, burst tomatoes, and crispy seasoned chickpeas. Finished with a creamy parmesan tahini dressing, it’s a fresh, flavorful dish perfect for lunch or dinner.

Ingredients

• 5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm (1/2″) ribbons
• 1 tsp extra virgin olive oil (for kale)
• 1/4 tsp salt and pepper (for kale)
• 1/4 red onion, very finely sliced
• 1 1/2 cups shredded cooked chicken (store-bought or poached)
• 2 soft boiled eggs, halved (optional)
• 1 1/2 cups cherry or grape tomatoes
• 2 tsp extra virgin olive oil (for tomatoes)
• 1/4 tsp cooking salt/kosher salt (for tomatoes)
• 1/8 tsp black pepper (for tomatoes)
• 400 g (14 oz) can chickpeas, drained but not dried
• 1 tbsp olive oil (for chickpeas)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cooking salt/kosher salt (for chickpeas)
• 1/4 tsp black pepper (for chickpeas)
• 4 tbsp (60 g) hulled tahini
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil (for dressing)
• 1/3 cup finely grated parmesan (packed tightly), plus extra for serving
• 1/2 tsp cooking salt/kosher salt (for dressing)
• 1/8 tsp black pepper (for dressing)
• 1 large garlic clove, peeled
• 4 tbsp water (plus more if needed)

Instructions

1. Step 1: Preheat the oven to 200°C (425°F) or 180°C fan.
2. Step 2: Toss the tomatoes with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a small tray. Roast for 12 minutes, then let cool on the tray.
3. Step 3: Drain the chickpeas and spread them on a tray while still wet. Bake for 10 minutes.
4. Step 4: Push the chickpeas to one side of the tray, drizzle with 1 tbsp olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp pepper. Toss well, then roast for another 20–25 minutes until crispy.
5. Step 5: Meanwhile, place the sliced kale in a large bowl. Drizzle with 1 tsp olive oil and sprinkle with 1/4 tsp salt and pepper. Rub and scrunch the kale to soften the leaves, then set aside for 20 minutes.
6. Step 6: For the dressing, combine tahini, lemon juice, 3 tbsp olive oil, grated parmesan, 1/2 tsp salt, 1/8 tsp pepper, garlic clove, and 4 tbsp water in a jug. Use a stick blender to blend until smooth and thick but pourable, adding more water if needed.
7. Step 7: Pour half the dressing over the kale and toss well. Add the red onion, shredded chicken, and most of the roasted tomatoes. Toss again to combine.
8. Step 8: Transfer the salad to serving bowls. Top with remaining tomatoes, crispy chickpeas, and soft boiled eggs if using. Drizzle with the remaining dressing and sprinkle with extra parmesan before serving.

Tips & Variations

• Use store-bought cooked chicken for convenience, or poach chicken breasts gently for a homemade option.
• Softening the kale by massaging and resting is key to avoid tough, chewy leaves.
• Add a pinch of chili flakes to the chickpeas for a spicy kick.
• Swap parmesan for pecorino or omit for a vegan version, adjusting the dressing accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the crispy chickpeas separate if possible to preserve their crunch. Reheat the kale salad gently or enjoy it cold. The dressing may thicken in the fridge; whisk in a little water or lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kale?

Yes, you can substitute Tuscan kale with curly kale or dinosaur kale, but the texture and flavor may vary slightly. Be sure to remove tough stems and massage the leaves well to soften.

How do I make soft boiled eggs perfectly?

Place eggs in boiling water and cook for 6-7 minutes, then transfer to ice water to stop cooking. This results in a slightly runny yolk that complements the salad nicely.

Amazing Chicken Kale Salad Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

A vibrant and nutrient-packed Chicken Kale Salad featuring softened Tuscan kale, roasted burst tomatoes, crispy seasoned chickpeas, shredded cooked chicken, and soft boiled eggs, all tossed in a creamy Parmesan tahini dressing. This salad combines varied textures and robust flavors, making it a perfect wholesome meal for lunch or dinner.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Softened Kale

• 5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm / 1/2″ ribbons
• 1 tsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

Salad

• 1/4 red onion, very finely sliced
• 1 1/2 cups shredded cooked chicken (store-bought or poached)
• 2 soft boiled eggs, halved (optional)

Burst Tomatoes

• 1 1/2 cups cherry or grape tomatoes
• 2 tsp extra virgin olive oil
• 1/4 tsp cooking salt or kosher salt
• 1/8 tsp black pepper

Crispy Seasoned Chickpeas

• 400 g / 14 oz can chickpeas, drained but not dried
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Creamy Parmesan Tahini Dressing

• 4 tbsp (60 g) hulled tahini
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1/3 cup finely grated Parmesan cheese (packed tightly), plus extra for serving
• 1/2 tsp cooking salt/kosher salt
• 1/8 tsp black pepper
• 1 large garlic clove, peeled
• 4 tbsp water (plus more, if needed)

Instructions

1. Preheat the Oven: Preheat your oven to 200°C/425°F (180°C fan). This prepares your oven for roasting the tomatoes and chickpeas.
2. Roast Tomatoes: Toss the cherry or grape tomatoes with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a small tray. Roast them in the oven for 12 minutes, then let them cool on the tray to maintain their burst texture.
3. Prepare and Roast Chickpeas: Drain canned chickpeas but keep them moist. Spread them on a baking tray and roast for 10 minutes to dry them out slightly. Push them to one side of the tray, then drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss well with a rubber spatula to coat evenly, and return to the oven for another 20–25 minutes until crispy and clattering when shaken.
4. Soften Kale: Place the sliced kale in a large bowl. Drizzle with 1 tsp extra virgin olive oil, and season with 1/4 tsp salt and 1/4 tsp pepper. Massage or scrunch the kale vigorously with your hands to soften the tough leaves. Let it sit for 20 minutes to further tenderize.
5. Make Tahini Dressing: In a jug fitting your stick blender, combine 4 tbsp hulled tahini, 2 1/2 tbsp lemon juice, 3 tbsp olive oil, 1/3 cup finely grated Parmesan, 1/2 tsp salt, 1/8 tsp pepper, 1 large garlic clove, and 4 tbsp water. Blend with a stick blender until smooth, adding more water if needed to achieve a thick but pourable consistency.
6. Assemble Salad: Pour half of the dressing over the softened kale and toss well to coat. Add the finely sliced red onion, shredded chicken, and most of the roasted tomatoes, saving a few for garnish. Toss everything again to combine flavors.
7. Serve: Transfer the salad to a large serving bowl or individual bowls. Top with the remaining tomatoes and all the crispy chickpeas. If using, add the soft boiled egg halves. Drizzle the remaining dressing on top, sprinkle with extra Parmesan cheese, and serve immediately for best flavor and texture.

Notes

• Note 1: Using Tuscan kale (cavolo nero) is ideal for the texture and flavor, but curly kale can be substituted if unavailable.
• Note 2: To poach your own chicken, simmer chicken breasts gently in water or broth until fully cooked, then shred. Alternatively, use rotisserie or pre-cooked chicken for convenience.
• Note 3: Use hulled tahini for a smoother, less bitter dressing.
• Note 4: The chickpeas should be very crispy and ‘clatter’ when shaken in the tray, signaling they are perfectly roasted.

Keywords: Chicken Kale Salad, Roasted Tomatoes, Crispy Chickpeas, Tahini Dressing, Healthy Salad, Mediterranean Salad