Get ready to fall in love with this Chicken Kale Salad! Not only is it a visual treat, but it’s also packed with nutrients, making it perfect for any time of the day. With the hearty flavors and rich textures of kale, mixed greens, and seasoned chicken, this salad is a dream come true for anyone who loves a wholesome and satisfying meal.
Why you will love this recipe?
This Chicken Kale Salad is a delicious and nutritious powerhouse. Tender, juicy chicken, crunchy kale, and mixed greens create a perfect balance of flavors and textures. The zesty lemon vinaigrette adds a refreshing tang that will make your taste buds dance. It’s easy to make, satisfying, and perfect for any meal!
Ingredients you will need:
For the Chicken:
Chicken breasts, Chili flakes, Salt, Chicken stock powder, Paprika, Cumin, Garlic powder, Dried herbs, Olive oil, and lime juice: These spices and lime juice will marinate the chicken breasts, infusing them with incredible flavor.
For the Salad:
Baby cucumbers, Celery stalk, Green spring onion, Avocado, Yellow cherry tomatoes, and Red cherry tomatoes: These leafy greens provide a nutritious and flavorful base for the salad.
For the Topping:
Pomegranate: The seeds add a sweet and tangy crunch, making each bite extra special.
Tips for the Best Chicken Kale Salad
- Marinate the Chicken: For the most flavorful chicken, let it marinate for at least 30 minutes. This allows the spices and lime juice to infuse the meat.
- Massage the Kale: To soften the kale and enhance its flavor, massage the leaves with a bit of olive oil and salt. This makes the kale tender and reduces its natural bitterness.
- Chop Evenly: For the best texture, chop all your veggies evenly. This ensures that each bite is balanced and delicious.
- Add Crunch: Top your salad with some nuts or seeds for an extra crunch. Toasted almonds, sunflower seeds, or even croutons can add a delightful texture.
- Use Fresh Ingredients: The fresher the ingredients, the better the salad. Fresh, crisp veggies and greens make a world of difference in flavor and texture.
- Dress Just Before Serving: To keep everything crisp and fresh, add the dressing just before serving. This prevents the greens from getting soggy and keeps the flavors vibrant.
Variations:
Massage the Kale: To soften the kale and reduce bitterness, give the leaves a good massage with a bit of olive oil and salt before assembling the salad. This little trick makes the kale tender and even more delicious.
Customization: This Chicken Kale Salad is incredibly versatile! Feel free to customize it with your favorite vegetables. Want to go vegetarian? Swap out the chicken for grilled tofu. The possibilities are endless, so get creative and make it your own!
Frequently Asked Questions:
Absolutely! You can prep all the ingredients and store them separately in the fridge. Just combine and dress the salad right before serving to keep everything fresh and crisp.
Store any leftover salad in an airtight container in the fridge. If already dressed, it’s best to consume within a day. If undressed, it can last up to 2-3 days.
Definitely! If kale isn’t your favorite, you can substitute it with spinach, mixed greens, or any other leafy green you prefer.
Chicken Kale Salad
Ingredients
For the chicken:
- 2 Chicken breasts
- 1/2 tsp Chili Flakes
- 1 tsp Salt
- 1 tsp Chicken Stock Powder
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Dried Herbs
- 1 Tbsp Olive Oil
- Juice of 1 lime
For the Salad:
- 3 Baby Cucumbers sliced
- 1 Celery Stalk diced
- 1 Green Spring Onion chopped
- 1 Avocado quartered and sliced
- 1/4 cup Yellow Cherry Tomatoes halved
- 1/4 cup Red Cherry Tomatoes halved
- 3 cups Kale massaged
- 1 cup Arugula
- 1 cup Lamb’s Lettuce
- 2 Tbsp Fresh Parsley chopped
- 1/4 Pomegranate seeds extracted
Instructions
- Start by prepare the marinade In a small bowl, whisk together lime juice, olive oil, salt, chili flakes, paprika, garlic powder, cumin, and dried herbs until well combined.
- Then marinate the chicken, place chicken breasts on a plate and brush both sides generously with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat the Air Fryer set the air fryer to 375°F (190°C).
- Air fry the chicken place the marinated chicken fillets in the air fryer basket.
- Cook for 5-6 minutes on one side, then flip and continue cooking for another 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Assemble the salad In a large bowl, combine the massaged kale, arugula, lamb’s lettuce, and fresh parsley.
- Add vegetables and fruits toss in the cucumber, celery, green onion, avocado slices, and both yellow and red cherry tomatoes.
- Add the Chicken: Slice the cooked chicken breasts into 1/4 to 1/2-inch thick slices.
- Divide the salad mixture between two serving bowls. Top each bowl with sliced chicken and sprinkle with pomegranate seeds.
- Serve the salad immediately, offering an extra drizzle of olive oil or a squeeze of lime if desired.
