Kale Fiesta Salad

Kale Fiesta Salad

Baked chicken thighs in a citrusy, cheesy sauce compliment kale and fiesta flavors for a new spin on a salad to make ahead for the work week.

Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
343 Calories

Recipe 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.

Ingredients

  • 1 tablespoon honey
  • salt and ground black pepper to taste
  • 1 cup fresh corn kernels
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil, divided
  • 1 small onion, thinly sliced
  • 1 large carrot, cubed
  • 2 lemons, juiced, divided
  • 2 cloves garlic, crushed and peeled
  • 1 English cucumber, cubed
  • 1 tablespoon shredded Parmesan cheese, or to taste
  • 1 bunch fresh basil leaves, divided
  • 0.5 pound skinless, boneless chicken thighs
  • 1 (8 ounce) package kale, ribs removed and leaves torn into pieces
  • 1 large heirloom tomato, cubed
  • 0.5 (15 ounce) can black beans, rinsed and drained
  • 0.5 (6 ounce) can black olives

Categories

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