From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Kale and Chicken Salad
Warning0 allergens identified
Kale and Chicken Salad
Chicken & Chickpeas
Salad Base
Dressing
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Instructions
1
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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
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Massage kale with lemon juice until softened.
3
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Whisk dressing ingredients in a small bowl or jar.
4
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Toss kale with onion, apricots, seeds, and chickpeas. Add half the dressing.
5
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Top with sliced chicken and goat cheese. Squeeze charred lemon over salad before serving.
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Tips & Tricks (5)
- Massage Your Kale 💪Massage raw kale with a little olive oil and lemon juice for 2-3 minutes to break down tough fibers and make it more tender and palatable.
- Charred Lemon Magic 🍋Before juicing the lemon, briefly char it on a hot skillet to caramelize sugars and develop a deeper, smoky-sweet flavor profile.
- Chicken Seasoning Technique 🔬Create a dry rub with smoked paprika, garlic powder, and onion powder, ensuring even coverage for maximum flavor penetration.
- Texture Layer Strategy 🥗Add sunflower seeds or pepitas right before serving to maintain their crunch and prevent them from becoming soggy.
- Goat Cheese Pro Tip 🧀Let goat cheese come to room temperature before crumbling to achieve softer, more delicate cheese pieces that distribute more evenly.
Recipe Facts
Diet at a Glance
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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