Name: Kale Fiesta Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Lemons, juiced, divided - 2; Fresh basil leaves, divided - 1 bunch; Garlic, crushed and peeled - 2 cloves; Olive oil, divided - 2 tablespoons; Shredded Parmesan cheese, or to taste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Skinless, boneless chicken thighs - ½ pound; Onion, thinly sliced - 1 small; Vinegar - 2 tablespoons; Honey - 1 tablespoon; Kale, ribs removed and leaves torn into pieces - 1 (8 ounce) package; English cucumber, cubed - 1; Heirloom tomato, cubed - 1 large; Carrot, cubed - 1 large; Fresh corn kernels - 1 cup; Black beans, rinsed and drained - ½ (15 ounce) can; Black olives - ½ (6 ounce) can

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Kale Fiesta Salad

1. Lemons, juiced, divided - 2

2. Fresh basil leaves, divided - 1 bunch

3. Garlic, crushed and peeled - 2 cloves

4. Olive oil, divided - 2 tablespoons

5. Shredded Parmesan cheese, or to taste - 1 tablespoon

6. Salt and ground black pepper to taste - 1 tablespoon

7. Skinless, boneless chicken thighs - ½ pound

8. Onion, thinly sliced - 1 small

9. Vinegar - 2 tablespoons

10. Honey - 1 tablespoon

11. Kale, ribs removed and leaves torn into pieces - 1 (8 ounce) package

12. English cucumber, cubed - 1

13. Heirloom tomato, cubed - 1 large

14. Carrot, cubed - 1 large

15. Fresh corn kernels - 1 cup

16. Black beans, rinsed and drained - ½ (15 ounce) can

17. Black olives - ½ (6 ounce) can

How to cook deliciously - Kale Fiesta Salad

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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. Stage

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. Stage

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

7. Stage

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