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.