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This Toasted Kale Salad with Chicken and Lemon Dijon Dressing is loaded with cozy flavor, lovely texture and nutrients. Each bite is light and crunchy with a deep satisfying flavor.

Toasted Kale Salad with Chicken and Lemon Dijon Dressing

Print Recipe
This Toasted Kale Salad with Chicken and Lemon Dijon Dressing is loaded with cozy flavor, lovely texture and nutrients. Each bite is light and crunchy with a deep satisfying flavor.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 213
Author Kim

Ingredients

For the salad:

  • 1 teaspoon extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 lb. raw chicken tenders or breasts cut into strips boneless, skinless
  • ground chili powder
  • 1 bunch kale torn into large pieces (about 4-6 ounces without stems)
  • 2 tablespoons Lemon Dijon Dressing see recipe below

For the Lemon Dijon Dressing:

  • 1 large egg yolk
  • 1 tablespoon Dijon mustard gluten-free
  • 1/4 teaspoon sea salt or Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil

Instructions

  • Heat large nonstick skillet with 1 teaspoon olive oil over medium-high heat.
  • Sprinkle chicken with chili powder, salt and pepper.
  • Add chicken to skillet; cook for about 5 minutes on each side and until chicken is no longer pink in the middle. Remove chicken from pan.
  • Add kale to the skillet; cook, over high heat, for 4 to 5 minutes, turning once, or until kale is crispy and lightly charred.
  • Evenly divide kale between two serving dishes; top with chicken and any other favorite ingredients. I suggest about 1/2 cup rice/quinoa mix and a few diced strawberries per serving.
  • Drizzle evenly with Lemon Dijon Dressing and enjoy!
  • To make the dressing, place all ingredients in a jar with a lid and shake vigorously until all ingredients are combined. Alternatively, ingredients can be combined in a blender.

Notes

Nutritional information calculated for 1/2 the recipe- I made 1 lb. chicken, but use 2 ounces per salad and you will have leftover chicken. Use 2 tablespoons dressing per salad and you will have leftover.
Salad and dressing recipes adapted from Autumn Calabrese's FIXATE cookbook.

Nutrition

Calories: 213kcal | Carbohydrates: 15.6g | Protein: 11.9g | Fat: 12.3g | Saturated Fat: 0.4g | Cholesterol: 23.2mg | Sodium: 593.6mg | Fiber: 3.8g | Sugar: 1.9g