Name: Kale Fiesta Salad
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4
Cuisine: US
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; 0.5 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; 0.5 (15 ounce) can black beans, rinsed and drained; 0.5 (6 ounce) can black olives

Experience a burst of fresh flavors and vibrant textures with this Kale Fiesta Salad! A delightful mix of tender chicken, crisp vegetables, and a tangy homemade dressing, this salad is perfect for a satisfying and nutritious meal.

Follow The Directions

01

Step

5 mins

Preheat the oven to 375 degrees F (190 degrees C).

02

Step

10 mins

In a food processor, blend the juice of half a lemon, half the basil leaves, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper until smooth. Place chicken thighs in a nonstick baking pan.

03

Step

30 mins

Bake the chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour the blended mixture over the chicken.

04

Step

25 mins

Continue baking until the chicken is no longer pink in the center and the juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred the chicken using 2 forks. Set aside.

05

Step

15 mins

Heat the remaining olive oil in a saucepan over medium-low heat. Stir in the sliced onion and cook until softened and golden brown, about 10 minutes. Add the remaining lemon juice and basil, vinegar, and honey. Heat the dressing thoroughly, about 5 minutes.