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Easy Lemon Chicken Kale Salad

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A vibrant and healthy salad featuring tender, seasoned chicken and massaged kale, all tossed in a creamy lemon Greek yogurt dressing.

Ingredients

Scale
  • 3 large chicken breasts
  • 1 tsp salt
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1.5 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 bunches flat leaf kale
  • 1/2 cup pumpkin seeds
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup shaved parmesan cheese
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup plain Greek yogurt (5% fat)
  • Juice and zest of 1 large lemon
  • 1.5 tbsp Dijon mustard
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1.5 tsp honey
  • 1/4 cup extra virgin olive oil

Instructions

  1. Remove stems from kale and thinly slice. Place in a large bowl.
  2. Thinly slice the red onion and set aside.
  3. Pat chicken breasts dry with paper towels.
  4. Split each chicken breast lengthwise to create thinner pieces.
  5. In a small bowl, combine 1 tsp salt, 1.5 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1.5 tsp smoked paprika.
  6. Coat all chicken pieces thoroughly with the spice mixture.
  7. In a medium bowl, whisk together the Greek yogurt, lemon juice, lemon zest, Dijon mustard, 1/2 tsp black pepper, 1/2 tsp salt, and honey until smooth.
  8. Slowly drizzle in the 1/4 cup extra virgin olive oil while whisking constantly until emulsified.
  9. Taste the dressing and adjust seasonings if needed. Set aside.
  10. Preheat your oven to 400°F (200°C).
  11. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  12. Place seasoned chicken pieces in the skillet, searing in batches if necessary.
  13. Sear chicken for 2-3 minutes per side until golden brown.
  14. Transfer the skillet to the preheated oven.
  15. Bake for 8-12 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
  16. Remove chicken from oven and let rest in the skillet for a few minutes.
  17. Pour about half of the lemon dressing over the sliced kale in the large bowl.
  18. Using your hands, massage the kale for 1-2 minutes to soften it.
  19. Add the sliced red onion, toasted pumpkin seeds, and shaved parmesan cheese to the massaged kale.
  20. Toss everything gently to combine.
  21. Slice the cooked chicken into bite-sized pieces.
  22. Arrange the sliced chicken on top of the kale salad.
  23. Drizzle the remaining lemon dressing over the chicken and salad, or serve on the side.
  24. Sprinkle with crushed red pepper flakes just before serving.

Notes

Don’t skip massaging the kale; it makes a huge difference in texture.
Ensure chicken is patted dry for a good sear and juicy result.
Always let cooked chicken rest a few minutes before slicing.
Taste the dressing before adding to the salad and adjust as needed.

Find it online: https://homecookstudio.com/easy-lemon-chicken-kale-salad/