Kale Fiesta Salad
I'm always looking for a new salad to make in bulk for the work week. I've made other kale salads but this is my favorite. Lots of texture, loads of flavor, colorful, crunchy, and sweet.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2lemons, juiced, divided
- 1bunch fresh basil leaves, divided
- 2cloves garlic, crushed and peeled
- 2tablespoons olive oil, divided
- 1tablespoon shredded Parmesan cheese, or to taste
- salt and ground black pepper to taste
- ½pound skinless, boneless chicken thighs
- 1small onion, thinly sliced
- 2tablespoons vinegar
- 1tablespoon honey
- 1(8 ounce) package kale, ribs removed and leaves torn into pieces
- 1English cucumber, cubed
- 1large heirloom tomato, cubed
- 1large carrot, cubed
- 1cup fresh corn kernels
- ½(15 ounce) can black beans, rinsed and drained
- ½(6 ounce) can black olives
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).Step 2
Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.Step 3
Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.Step 4
Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.Step 5
Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.Step 6
Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.Step 7
Pour warm dressing onto salad; massage and toss until well coated.