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

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

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.