Chicken and Kale Salad

Close up shot of Kale and chicken salad with chickpeas, goat cheese, red onion, and seeds on a plate.

Nora Bourdeau

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.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course, Salad

Cuisine American

Servings

Calories 653 kcal

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.
2 chicken breasts, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 2 tablespoons olive oil, 1 lemon, 1 15.5 oz can chickpeas, drained and rinsed, ½ teaspoon black pepper
Massage kale with lemon juice until softened.
2 tablespoons fresh lemon juice
Whisk dressing ingredients in a small bowl or jar.
½ cup extra virgin olive oil, 4 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, Zest of 1 lemon, 3 tablespoons honey, 1 teaspoon salt, ¼ teaspoon red pepper flakes, ¼ teaspoon dry thyme
Toss kale with onion, apricots, seeds, and chickpeas. Add half the dressing.
2 cups chopped kale, ½ small red onion or 1 shallot, ½ cup dried apricots, ¼ cup sunflower seeds or pepitas
Top with sliced chicken and goat cheese. Squeeze charred lemon over salad before serving.
3 ounces goat cheese

Nutrition

Calories: 653kcalCarbohydrates: 32gProtein: 32gFat: 46gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.01gCholesterol: 82mgSodium: 1428mgPotassium: 829mgFiber: 4gSugar: 24gVitamin A: 2190IUVitamin C: 36mgCalcium: 100mgIron: 3mg

Keyword gluten-free, high-protein, meal prep friendly, spring/summer

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