Kale Party Salad

This vibrant salad is packed with fresh kale, crunchy veggies, and a zesty dressing that will brighten up any meal. It’s a delicious and healthy way to enjoy a burst of flavor in every bite.

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TIME1 hr 25 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 lemons, juiced, divided 1 bunch fresh basil leaves, divided 2 cloves garlic, crushed and peeled 2 tablespoons olive oil, divided 1 tablespoon shredded Parmesan cheese, or to taste salt and ground black pepper to taste ½ pound skinless, boneless chicken thighs 1 small onion, thinly sliced 2 tablespoons vinegar 1 tablespoon honey 1 (8 ounce) package kale, ribs removed and leaves torn into pieces 1 English cucumber, cubed 1 large heirloom tomato, cubed 1 large carrot, cubed 1 cup fresh corn kernels ½ (15 ounce) can black beans, rinsed and drained ½ (6 ounce) can black olives

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 375°F (190°C). While it’s warming up, blend together the juice from half a lemon, half of the basil, garlic, a tablespoon of olive oil, Parmesan, salt, and pepper until you get a smooth sauce. Place the chicken thighs in a nonstick pan and pop them in the oven. After about 30 minutes, take them out and pour the lemon-basil mixture over the top. Put the chicken back in and keep baking until it’s cooked through and the juices run clear, which should take another 15 minutes or so. Once done, let it rest for 10 minutes before shredding the chicken with two forks.

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Step 2

Meanwhile, warm the remaining olive oil in a pan over medium-low heat. Add the onion and cook gently until it’s soft and golden, about 10 minutes. Stir in the rest of the lemon juice, the remaining basil, vinegar, and honey, then let the dressing heat through for around 5 minutes.

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Step 3

In a big bowl, combine the shredded chicken with kale, cucumber, tomato, carrot, corn, black beans, and olives. Pour the warm dressing over everything and give it a good massage and toss so all the flavors really come together.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Massage the kale with a little olive oil and salt to soften its texture.
- Use fresh, crisp vegetables to add a nice crunch.
- Let the salad sit for 10 minutes after tossing to allow flavors to meld.

Why you’ll love it

This salad is a vibrant mix of fresh ingredients that balances crunchy textures with bold flavors. It's packed with nutrients, making it both delicious and good for you. The combination of kale and other veggies keeps it light but satisfying.

Serving ideas

Serve this salad as a refreshing side dish alongside grilled chicken or fish. It also works well as a light lunch on its own. Add some toasted nuts or seeds on top for extra texture and flavor.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator. It’s best eaten within 2 days to keep the kale fresh and crisp. If the salad becomes watery, drain any excess liquid before serving.