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Amazing Chicken Kale Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/amazing-chicken-kale-salad-recipe/