If you’re looking for a dish that bursts with freshness, heartiness, and a vibrant mix of textures, you absolutely have to try The Most Amazing Chicken Kale Salad Recipe. This salad wonderfully balances the tender, savory shredded chicken with the deeply earthy Tuscan kale, bright cherry tomatoes, and a uniquely creamy tahini parmesan dressing that elevates the flavors to a whole new level. Whether you want a nourishing lunch or a stunning dinner centerpiece, this salad delivers a flavor-packed, healthy punch that will quickly become your go-to.
Ingredients You’ll Need
Getting the ingredients right is the first step toward creating a salad that truly sings. Each component plays a distinct role, whether it’s adding crunch, creaminess, or that perfect pop of acidity, making this recipe simple yet incredibly satisfying.
- 5 cups Tuscan kale: Stripped from stems and sliced into ribbons, it adds a tender-but-chewy texture and vibrant green color.
- 1 tsp extra virgin olive oil: Helps to soften the kale and enhance its flavor while keeping it healthy.
- 1/4 tsp salt and pepper: Basic seasonings to bring out the natural flavors of the kale.
- 1/4 red onion, finely sliced: Adds a sharp, slightly sweet crunch that balances the creamy elements.
- 1 1/2 cups shredded cooked chicken: The hearty protein star of the dish, providing comfort and substance.
- 2 soft boiled eggs, halved (optional): A luxurious touch that introduces a silky richness.
- 1 1/2 cups cherry or grape tomatoes: Juicy bursts of sweetness and acidity that contrast beautifully with the kale’s earthiness.
- 2 tsp extra virgin olive oil: Used to dress the tomatoes, giving them a glistening finish and slight richness.
- 1/4 tsp cooking salt/kosher salt and 1/8 tsp black pepper: Seasoning to elevate the tomatoes’ natural juices.
- 400 g (14 oz) can chickpeas, drained but not dried: Adds a nutty flavor and satisfying bite.
- 1 tbsp olive oil: For roasting chickpeas to crispy perfection.
- 1/2 tsp smoked paprika: Gives the chickpeas a warm, smoky undertone.
- 1/4 tsp garlic powder, onion powder, salt & black pepper: Seasoning blend that amps the chickpeas’ flavor complexity.
- 4 tbsp tahini (hulled): The creamy, nutty base of the dressing that brings everything together.
- 2 1/2 tbsp lemon juice: Adds brightness and zest to the dressing, cutting through richness.
- 3 tbsp extra virgin olive oil: Creates a luscious texture for the dressing.
- 1/3 cup finely grated Parmesan (plus extra for serving): Infuses umami and salty depth into the dressing.
- 1/2 tsp cooking salt/kosher salt and 1/8 tsp black pepper: More seasoning to perfect the dressing.
- 1 large garlic clove, peeled: Adds a punch of freshness and aromatic savoriness.
- 4 tbsp water (plus more if needed): To thin the dressing to your desired consistency.
How to Make The Most Amazing Chicken Kale Salad Recipe
Step 1: Prepare the Kale
First, it’s essential to soften the kale so it’s not too tough to eat. Toss the sliced kale with 1 teaspoon of extra virgin olive oil, salt, and pepper. Massage it gently with your hands for about 2-3 minutes until it darkens slightly and becomes tender while still holding some bite. This simple massage step transforms the kale into a more delicate base that will soak up the vibrant dressing beautifully.
Step 2: Roast the Chickpeas
Drain the chickpeas but leave them slightly moist. Toss them with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Spread them on a baking sheet and roast at around 400°F (200°C) for 20-25 minutes until golden and crispy. These roasted chickpeas add satisfying crunch and a subtle smoky flavor that perfectly complements the creamy tahini dressing.
Step 3: Prepare the Dressing
In a food processor or blender, combine the tahini, lemon juice, olive oil, Parmesan, garlic, salt, pepper, and 4 tablespoons of water. Blend until smooth, adding a little more water if needed to reach a creamy, pourable consistency. The dressing’s richness paired with zesty lemon and savory Parmesan is what makes The Most Amazing Chicken Kale Salad Recipe stand out as a truly unforgettable dish.
Step 4: Assemble the Salad
In a large bowl, mix the massaged kale with finely sliced red onion, shredded cooked chicken, and cherry tomatoes tossed with olive oil, salt, and pepper. Drizzle the tahini Parmesan dressing over everything and toss lightly to coat all ingredients evenly. Scatter the roasted chickpeas on top to finish. If using, halve the soft boiled eggs and place them as a gorgeous garnish right before serving.
How to Serve The Most Amazing Chicken Kale Salad Recipe
Garnishes
Adding soft boiled eggs is optional but highly recommended—they add an elegant look and creamy texture that contrasts with the crunch of kale and chickpeas. A sprinkle of extra Parmesan or even fresh herbs like parsley or basil can add a fresh, aromatic lift. These little details make every bite feel special and well-rounded.
Side Dishes
Since this salad is packed with protein and vegetables, it can easily stand alone as a satisfying meal. However, pairing it with warm crusty bread or garlic naan can be a wonderful way to soak up the dressing and add some indulgent carbs. Light soups or roasted vegetable sides also complement the flavors without overwhelming the palate.
Creative Ways to Present
Try serving this salad in individual mason jars for a visually stunning and portable option, perfect for picnics or meal prep. Alternatively, spread it on a large platter for a shared family-style meal that invites everyone to dig in. Layering ingredients with careful attention to color and texture makes this dish equally beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the fridge for up to 2 days. To keep the kale from getting soggy, it’s best to store the dressing separately and toss just before serving. Roasted chickpeas should be kept dry and can be re-crisped in the oven before adding back to the salad.
Freezing
This salad doesn’t freeze well because of the fresh greens and creamy dressing. However, cooked chicken and roasted chickpeas can be frozen separately and easily incorporated into a fresh salad later on, maintaining convenience without sacrificing flavor.
Reheating
If you want to enjoy the meal warm, the chicken and roasted chickpeas can be gently reheated in the oven or microwave. However, kale and dressing are best served cold or at room temperature for the freshest taste and texture.
FAQs
Can I use other types of kale for this salad?
Absolutely! While Tuscan kale is preferred for its tender leaves and flavor, curly kale or baby kale can also work well. Just be sure to massage the kale thoroughly to soften tougher varieties.
Is it necessary to use tahini in the dressing?
Tahini is essential for the creamy, nutty base that makes the dressing so unique in The Most Amazing Chicken Kale Salad Recipe. If you don’t have tahini, a smooth nut butter like almond butter can be a substitute, but the flavor will slightly differ.
Can this salad be made vegetarian or vegan?
Definitely! Simply omit the chicken and eggs, and swap Parmesan for a vegan alternative or nutritional yeast. The chickpeas and tahini dressing still provide plenty of protein and richness.
How do I soften the kale without cooking it?
Massaging the kale with olive oil, salt, and pepper is key. Using your hands, gently rub and squeeze the leaves for a few minutes until they darken and become tender but not mushy. This breaks down the fibers and makes the kale more enjoyable raw.
What’s the best way to cook chicken for this salad?
Poaching or roasting chicken breasts works beautifully. The chicken should be well-cooked but juicy and then shredded finely to blend seamlessly with the salad ingredients.
Final Thoughts
I can’t recommend The Most Amazing Chicken Kale Salad Recipe enough for anyone craving a nourishing, flavorful, and easy-to-make meal. It brings together so many wonderful textures and tastes in one bowl. Once you try it, I’m confident this salad will earn a permanent spot in your recipe rotation, impressing friends and family alike with every delicious bite.
Print
The Most Amazing Chicken Kale Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3 to 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Chicken Kale Salad combines tender shredded chicken, nutrient-packed Tuscan kale, and a zesty tahini lemon dressing. Roasted spiced chickpeas add a delightful crunch, while soft boiled eggs and parmesan cheese bring richness to every bite. Perfect for a healthy lunch or light dinner, this salad balances vibrant flavors and textures with wholesome ingredients.
Ingredients
Salad Base
- 5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm / 1/2″ ribbons
- 1 tsp extra virgin olive oil
- 1/4 tsp salt and pepper
- 1/4 red onion, very finely sliced
- 1 1/2 cups shredded cooked chicken
- 1 1/2 cups cherry or grape tomatoes
- 2 soft boiled eggs, halved (optional)
Roasted Chickpeas
- 400 g / 14 oz can chickpeas, drained but not dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Tahini Dressing
- 4 tbsp (60 g) tahini, hulled
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1/3 cup parmesan, finely grated (packed tight), plus extra for serving
- 1/2 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 large garlic clove, peeled
- 4 tbsp water, plus more if needed
Instructions
- Prepare the kale: Strip the leaves from the kale stems and slice the leaves into 1 cm (1/2 inch) ribbons. Place the kale in a large bowl, drizzle with 1 tsp of extra virgin olive oil and season with 1/4 tsp salt and pepper. Massage the kale gently with your hands for a few minutes until the leaves soften and darken in color.
- Roast the chickpeas: Preheat your oven to 400°F (200°C). Dry the drained chickpeas thoroughly with a kitchen towel. Toss them in 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Spread the chickpeas on a baking sheet in a single layer and roast for about 25-30 minutes until crispy, shaking the pan halfway through for even roasting.
- Prepare the dressing: In a blender or food processor, combine the tahini, lemon juice, extra virgin olive oil, grated parmesan, cooking salt, black pepper, peeled garlic clove, and water. Blend until smooth. Add more water a tablespoon at a time if the dressing is too thick to achieve a creamy, pourable consistency.
- Assemble the salad: Add the finely sliced red onion, shredded cooked chicken, and cherry tomatoes to the massaged kale. Toss everything to combine. Pour the tahini dressing over the salad and toss again to coat all ingredients evenly.
- Serve and garnish: Divide the salad among plates. Top each with roasted chickpeas, and if using, add the halved soft boiled eggs. Sprinkle extra parmesan on top for a savory finish.
Notes
- Note 1: Massaging kale helps break down its tough fibers, making it more tender and enjoyable to eat.
- Soft boiled eggs are optional but add richness and protein to the salad.
- Tahini should be hulled for a smoother dressing texture.
- Using freshly grated parmesan enhances the flavor and texture of the dressing.
- If you prefer, substitute kale with other sturdy greens like spinach or Swiss chard.
