Kale Fiesta Salad
Description
Baked chicken thighs in a citrusy, cheesy sauce compliment kale and fiesta flavors for a new spin on a salad to make ahead for the work week.
Ingredients
•
2 lemons, juiced, divided
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1 bunch fresh basil leaves, divided
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2 cloves garlic, crushed and peeled
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2 tablespoons olive oil, divided
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1 tablespoon shredded Parmesan cheese, or to taste
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salt and ground black pepper to taste
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1/2 pound skinless, boneless chicken thighs
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1 small onion, thinly sliced
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2 tablespoons vinegar
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1 tablespoon honey
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1 (8 ounce) package kale, ribs removed and leaves torn into pieces
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1 English cucumber, cubed
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1 large heirloom tomato, cubed
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1 large carrot, cubed
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1 cup fresh corn kernels
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1/2 (15 ounce) can black beans, rinsed and drained
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1/2 (6 ounce) can black olives
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
3
Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
4
Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
5
Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
6
Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
7
Pour warm dressing onto salad; massage and toss until well coated.