This hearty chicken and kale salad is loaded with spiced chicken, chewy apricots, creamy goat cheese, and a bright lemon dressing, a crave-worthy mix of flavors and textures.
When I told my husband we were having kale and chicken salad for dinner, he wasn't exactly thrilled. Let's just say, I've had a long journey with kale recipe testing. Even though I've made plenty of tasty kale salads by now, he's always a little skeptical. But this recipe changed his mind. He loved it so much he took all the leftovers for lunch the next day. It's somehow extra satisfying when he really likes a dish with something he thinks he doesn't enjoy.
One of the secrets that makes this salad shine is searing lemon halves in the skillet alongside the chicken. It deepens the lemon flavor and balances the earthiness of the kale while adding brightness to the entire dish. What makes this salad truly stand out: spiced chicken, hearty kale, chewy apricots, creamy goat cheese, crunchy seeds, and a drizzle of bright lemon juice to tie it all together.
Ingredient Notes
- Kale: Lacinato kale is best for texture and flavor, but curly kale works in a pinch (which is what I used on the day I photographed). Chop it small and massage with lemon juice for a tender bite. One bunch should yield about 2-3 cups once chopped.
- Chicken: Seasoned with smoked paprika, garlic, onion, and black pepper. Slice into tender-sized strips if the breasts are large for even cooking.
- Lemon: Halved and seared in the skillet alongside the chicken. Searing caramelizes its juices, adding a deeper citrus flavor that brightens the chicken and balances the kale.
- Chickpeas: Add plant-based protein and texture. They crisp up beautifully in the skillet alongside the chicken.
- Apricots: Sweet and chewy, they contrast the savory chicken and pair perfectly with the seared lemon and creamy goat cheese.
- Goat Cheese: Adds a creamy tang that balances the earthy kale and bright citrus.
- Seeds: Sunflower seeds or pepitas bring a crunchy element that makes the salad feel complete.
Instructions
Start by heating olive oil in a cast-iron skillet. Pat the chicken breasts dry, season them with smoked paprika, garlic powder, onion powder, salt, and black pepper.
Place a halved lemon cut-side down in the skillet alongside the chicken. This step sears the lemon, enhancing its flavor and adding brightness that balances the earthiness of the kale.
Then scatter chickpeas around the cast-iron skillet to toast them up, creating another layer of texture while also bringing more protein to the salad.
Cook the chicken for about 7-9 minutes per side, until it reaches 165°F, and toss the chickpeas every few minutes so they brown evenly. Let the chicken rest before slicing.
Meanwhile, massage the chopped kale with lemon juice until it softens and darkens in color. Whisk together olive oil, lemon juice, Dijon mustard, lemon zest, honey, salt, red pepper flakes, and thyme for a bright and tangy dressing.
Assemble the salad by tossing the kale with onion or shallot, apricots, sunflower seeds, and chickpeas.
Add about half the dressing (save the rest for another use). Top with sliced chicken and crumbled goat cheese, then finish by squeezing the charred lemon halves over everything for an extra burst of flavor.
How to Serve
- As a hearty main dish salad for dinner.
- Packed into meal prep containers for lunch the next day.
- Alongside grilled bread or pita for a more filling meal.
- In a burrito tortilla for a hardy wrap
Tips, Tricks & Alterations
- Swap apricots for dried cranberries, figs, or cherries.
- Use sunflower seeds, pepitas, or even chopped almonds for crunch.
- Feta cheese can replace goat cheese if you prefer a sharper flavor.
- Curly kale works but may need extra dressing since it's tougher in texture.
- Only about half the dressing is needed, save the rest for another salad later in the week.
- Salad keeps for up to 2 days in the fridge; kale will continue to soften.
- For extra brightness, sear an additional lemon half and squeeze over servings just before eating.
This chicken and kale salad hits the sweet spot between hearty and fresh. With protein-packed chicken, fiber-rich chickpeas, chewy apricots, and creamy goat cheese, it's a balanced bowl that proves kale salads can win over even the skeptics. The charred lemon brings a unique depth of flavor that makes this salad stand out. If you loved this recipe, you might also enjoy my Chickpea Chicken Salad or Cucumber Chickpea Salad for more fresh, protein-packed meal ideas.
Recipe
Chicken and Kale Salad
Ingredients
Chicken & Chickpeas
- 2 chicken breasts about 1 pound total
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon halved
- 1 15.5 oz can chickpeas, drained and rinsed
Salad Base
- 2 cups chopped kale from 1 large bunch, thick ribs removed
- 2 tablespoons fresh lemon juice about 1 lemon
- ½ small red onion or 1 shallot thinly sliced
- ½ cup dried apricots chopped
- ¼ cup sunflower seeds or pepitas
- 3 ounces goat cheese crumbled
Dressing
- ½ cup extra virgin olive oil
- 4 tablespoons fresh lemon juice about 2 lemons
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- 3 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dry thyme
Instructions
- Heat olive oil in skillet. Season chicken breasts with half the spices and cook with lemon halves cut-side down. Scatter chickpeas with remaining spices. Cook chicken 7 minutes per side, until 165°F. Toss chickpeas occasionally until golden. Remove and rest chicken.
- Massage kale with lemon juice until softened.
- Whisk dressing ingredients in a small bowl or jar.
- Toss kale with onion, apricots, seeds, and chickpeas. Add half the dressing.
- Top with sliced chicken and goat cheese. Squeeze charred lemon over salad before serving.
Did you make this recipe? Let me know!