Kale Fiesta Salad

4.0
(1)
1 Review
2 Photos

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.

Submitted by appletrix
Published on April 25, 2019
Prep Time:
25 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • 2 lemons, juiced, divided

  • 1 bunch fresh basil leaves, divided

  • 2 cloves garlic, crushed and peeled

  • 2 tablespoons olive oil, divided

  • 1 tablespoon shredded Parmesan cheese, or to taste

  • salt and ground black pepper to taste

  • ½ pound skinless, boneless chicken thighs

  • 1 small onion, thinly sliced

  • 2 tablespoons vinegar

  • 1 tablespoon honey

  • 1 (8 ounce) package kale, ribs removed and leaves torn into pieces

  • 1 English cucumber, cubed

  • 1 large heirloom tomato, cubed

  • 1 large carrot, cubed

  • 1 cup fresh corn kernels

  • ½ (15 ounce) can black beans, rinsed and drained

  • ½ (6 ounce) can black olives

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  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.

  3. Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.

  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.

  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.

  6. Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.

  7. Pour warm dressing onto salad; massage and toss until well coated.

Cook's Note:

I store 4 large servings for my weekly lunches and eat with an avocado. I've only made this using lemon and basil. I will try it with cilantro and lime.

Nutrition Facts (per serving)

343 Calories
15g Fat
42g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 343
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 36mg 12%
Sodium 532mg 23%
Total Carbohydrate 42g 15%
Dietary Fiber 11g 40%
Total Sugars 10g
Protein 19g 38%
Vitamin C 128mg 142%
Calcium 234mg 18%
Iron 5mg 27%
Potassium 1055mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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