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Chicken Kale Salad served in a plate.

Chicken Kale Salad

Geb’s BBQ NewsGeb
This Chicken Kale Salad combines tender chicken breast with fresh, crunchy kale. Tossed with a zesty lemon vinaigrette and toasted almonds, it's both nutritious and delicious. Perfect for a quick lunch or light dinner!
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Course Salad
Cuisine American
Servings 2
Calories 222 kcal

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.

Notes

Chef’s Notes:
Massage the Kale: To soften the kale and reduce bitterness, massage the leaves with a bit of olive oil and salt prior to assembling the salad.
Customization: Feel free to customize the salad with your favorite vegetables or substitute the chicken with another protein like grilled tofu for a vegetarian option.
Keyword chicken kale salad, kale salad