Kale and Chicken Salad

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.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 604 kcal per serving

Ingredients

2 - chicken breasts
1 tsp - salt
1 tsp - garlic powder
1 tsp - onion powder
1 tsp - smoked paprika
½ tsp - black pepper
2 tablespoons - olive oil
1 - lemon
1 can - chickpeas
2 cups - kale
2 tablespoons - lemon juice
½ - red onion
½ cup - dried apricots
¼ cup - sunflower seeds or pepitas
3 ounces - goat cheese
½ cup - extra virgin olive oil
4 tablespoons - lemon juice
1 tbsp - Dijon mustard
1 - lemon
3 tablespoons - honey
1 tsp - salt
¼ tsp - red pepper flakes
¼ tsp - dried 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.

Nutrition