Fall in love with this Chicken Kale Salad! Packed with tender chicken, crunchy kale, vibrant veggies, and sweet pomegranate seeds, it’s topped with a zesty lemon vinaigrette for a dish that’s fresh, flavorful, and perfect for any meal.
Why You’ll Love This Recipe
This Chicken Kale Salad is packed with flavor, combining perfectly seasoned chicken, crisp veggies, and a tangy vinaigrette for an irresistible medley. It’s versatile enough to customize, and simple to prepare, making it a wholesome and satisfying meal for any occasion.
Ingredients You’ll Need
For the Chicken: Tender chicken breasts are marinated in a flavorful blend of chili flakes, salt, chicken stock powder, paprika, cumin, garlic powder, dried herbs, olive oil, and lime juice, ensuring every bite is juicy and packed with bold, zesty flavor.
For the Salad: A colorful medley of baby cucumbers, celery, green onions, avocado, and a mix of yellow and red cherry tomatoes pairs beautifully with kale and mixed greens, creating a vibrant, crunchy base for the salad.
For the Topping: Sweet, tangy pomegranate seeds add a burst of flavor and a satisfying crunch, making each bite extra special.
For the Dressing: A zesty lemon vinaigrette made with olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper ties the entire salad together with its bright, refreshing taste.
Tips for the Best Chicken Kale Salad
- Marinate the Chicken: Allow the chicken to marinate for at least 30 minutes to absorb the spices and lime juice.
- Massage the Kale: Don’t skip this step! It transforms the texture of kale, making it tender and less bitter.
- Chop Evenly: Uniformly chopped veggies ensure each bite is balanced and easy to eat.
- Opt for fresh ingredients: The quality of your salad improves significantly when you use the freshest produce.
- Dress Before Serving: To keep the greens crisp, only add the dressing right before you’re ready to eat.
If you love bold and delicious chicken recipes, don’t miss favorites like Air Fryer Chicken Drumsticks, Soy and Garlic Chicken Wings, Oven-Baked Indian Butter Chicken Thighs, and Baked Chicken Wings with Sriracha Glaze..
Variations
- Go Vegetarian: Replace the chicken with grilled tofu, roasted chickpeas, or your favorite plant-based protein.
- Swap the Greens: If kale isn’t your favorite, use spinach, arugula, or even romaine lettuce.
- Add Nuts or Seeds: Sprinkle toasted almonds, sunflower seeds, or pumpkin seeds for an added crunch.
- Change the Dressing: Try a creamy avocado dressing or balsamic vinaigrette for a different flavor profile.
Frequently Asked Questions:
How long does the dressing last in the fridge?
Homemade lemon vinaigrette can be stored in an airtight container in the fridge for up to one week.
Is this salad meal-prep friendly?
Definitely! Prep all the ingredients ahead of time and store them in separate airtight containers. Combine and add the dressing just before serving to keep the greens fresh and crisp.
Chicken Kale Salad
Ingredients
For the chicken:
- 2 Chicken breasts
- 1/2 tsp Chili Flakes
- 1 tsp Salt
- 1 tsp Chicken Stock Powder
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Dried Herbs
- 1 Tbsp Olive Oil
- Juice of 1 lime
For the Salad:
- 3 Baby Cucumbers sliced
- 1 Celery Stalk diced
- 1 Green Spring Onion chopped
- 1 Avocado quartered and sliced
- 1/4 cup Yellow Cherry Tomatoes halved
- 1/4 cup Red Cherry Tomatoes halved
- 3 cups Kale massaged
- 1 cup Arugula
- 1 cup Lamb’s Lettuce
- 2 Tbsp Fresh Parsley chopped
- 1/4 Pomegranate seeds extracted
Instructions
- Start by prepare the marinade In a small bowl, whisk together lime juice, olive oil, salt, chili flakes, paprika, garlic powder, cumin, and dried herbs until well combined.
- Then marinate the chicken, place chicken breasts on a plate and brush both sides generously with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat the Air Fryer set the air fryer to 375°F (190°C).
- Air fry the chicken place the marinated chicken fillets in the air fryer basket.
- Cook for 5-6 minutes on one side, then flip and continue cooking for another 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Assemble the salad In a large bowl, combine the massaged kale, arugula, lamb’s lettuce, and fresh parsley.
- Add vegetables and fruits toss in the cucumber, celery, green onion, avocado slices, and both yellow and red cherry tomatoes.
- Add the Chicken: Slice the cooked chicken breasts into 1/4 to 1/2-inch thick slices.
- Divide the salad mixture between two serving bowls. Top each bowl with sliced chicken and sprinkle with pomegranate seeds.
- Serve the salad immediately, offering an extra drizzle of olive oil or a squeeze of lime if desired.
