Best Kale Salad With Chicken Recipes

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KALE-SESAME CHICKEN SALAD



Kale-Sesame Chicken Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons low-sodium soy sauce
2 tablespoons maple syrup (preferably grade B)
1/4 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons fresh lemon juice(from 2 to 3 lemons)
1 pound skinless, boneless chicken breasts
1 1/2 pounds sweet potatoes (about 2 large)
2 firm apples (such as Cortland or Pink Lady)
1 English cucumber
1 5-ounce package baby kale (about 8 cups)
1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
Kosher salt and freshly ground pepper
1 tablespoon chopped salted peanuts

Steps:

  • Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred.
  • Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.
  • Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts.

Nutrition Facts : Calories 434 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 604 milligrams, Carbohydrate 60 grams, Fiber 9 grams, Protein 33 grams

KALE SALAD WITH CHICKEN



Kale Salad with Chicken image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/3 cup olive oil, plus more for oiling the grill grates
2 bunches black kale, leaves stripped and roughly chopped (about 8 cups)
1 small red onion, thinly sliced
Zest of 1 lemon and 1 tablespoon juice
Kosher salt and freshly ground black pepper
One 4-ounce log fresh goat cheese, crumbled
8 thin chicken cutlets (about 2 pounds total)
1/3 cup roasted salted almonds, chopped
Prepare an outdoor grill for medium-high heat.

Steps:

  • Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside.
  • Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips.
  • Divide the salad among 4 plates and top with the chicken and almonds.

GRILLED CHICKEN AND KALE GREEK SALAD



Grilled Chicken and Kale Greek Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1/2 cup bottled Greek feta-herb salad dressing, such as Food Network Kitchen Inspirations, plus more for dressing the salad
Salt and pepper
2 Persian cucumbers, diced
1/2 small red onion, thinly sliced
One 9-ounce package baby kale
1/2 cup cooked whole-wheat pearl couscous, cooled completely
1/2 cup crumbled feta
1/2 cup cherry tomatoes, halved
1/4 cup whole Kalamata olives, pitted
2 tablespoons fresh dill fronds
1 cup store-bought or homemade crispy chickpeas

Steps:

  • Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
  • Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
  • Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
  • Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.

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