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
Scale
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.
