The most amazing Chicken Kale Salad

Name: The most amazing Chicken Kale Salad
Prep time: 20 min
Cook time: 30 min
Yield: 3 - 4 people
Ingredients: 5 very tightly packed cups Tuscan kale (cavolo nero); 1 tsp extra virgin olive oil; 1/4 tsp salt and pepper; 1/4 red onion; 1 1/2 cups shredded cooked chicken; 2 soft boiled eggs; 1 1/2 cups Cherry or grape tomatoes; 2 tsp extra virgin olive oil; 1/4 tsp cooking salt/kosher salt; 1/8 tsp black pepper; 400 g/ 14 oz can chickpeas; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp EACH garlic powder , onion powder; 1/4 tsp EACH cooking salt / kosher salt & black pepper; 4 tbsp (60 g) Tahini; 2 1/2 tbsp lemon juice; 3 tbsp extra virgin olive oil; 1/3 cup parmesan; 1/2 tsp cooking salt/kosher salt; 1/8 tsp black pepper; 1 large garlic clove; 4 tbsp water

User Reviews

4.9

54 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
3 - 4 people
Calories
695 kcal
Course
Main Course
Cuisine
American

The most amazing Chicken Kale Salad

Kai Walton

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Recipe video above. WORTH MAKING - don't let the length of the ingredients deter you!! This is a big, hearty salad that may well be the best kale salad you've ever had. Big call I stand by! :)Filled with good-for-you nutrition yet anything but bland, that creamy tahini sauce totally makes it, thanks to the parmesan. Crunchy seasoned chickpeas add starchy bulk, flavour pops and texture, the cherry tomatoes add juicy bursts and the chicken provides protein. Oh yeah, and there's kale in it too! :) Powerhouse greens!

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Ingredients

Servings

SOFTENED KALE:

5 very tightly packed cups Tuscan kale (cavolo nero) , leafy part stripped off stem, sliced into 1 cm / 1/2" ribbons (Note 1)
1 tsp extra virgin olive oil
1/4 tsp salt and pepper

SALAD:

1/4 red onion , very finely sliced
1 1/2 cups shredded cooked chicken , I use store bought (else poach your own, Note 2)
2 soft boiled eggs , halved (optional)

BURST TOMATOES

1 1/2 cups Cherry or grape tomatoes
2 tsp extra virgin olive oil
1/4 tsp cooking salt/kosher salt
1/8 tsp black pepper

CRISPY SEASONED CHICKPEAS

400 g/ 14 oz can chickpeas , drained but not dried
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp EACH garlic powder , onion powder
1/4 tsp EACH cooking salt / kosher salt & black pepper

CREAMY PARMESAN TAHINI DRESSING

4 tbsp (60 g) Tahini , hulled (Note 3)
2 1/2 tbsp lemon juice
3 tbsp extra virgin olive oil
1/3 cup parmesan finely grated (pack the cup tight), plus extra for serving
1/2 tsp cooking salt/kosher salt
1/8 tsp black pepper
1 large garlic clove , peeled
4 tbsp water (plus more, if needed)

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Instructions

SHORTFORM RECIPE:

Oven - Roast tomatoes 12 min at 200°C/425°F (180°C fan). Roast plain chickpeas 10 min, toss with oil & seasonings, roast 20 min until crispy (same temp).
Salad - Massage kale, leave 20 min. Blitz dressing. Toss kale, chicken, tomatoes, onion with half. Pile on chickpeas, drizzle with remaining dressing, shower with parmesan. EAT!

FULL RECIPE:

Preheat the oven to 200°C/425°F (180°C fan).
Roast tomatoes - Toss the tomatoes with the oil, salt and pepper on a small tray. Roast 12 minutes, then cool on the tray.
Crispy chickpeas - Drain the chickpeas then spread on a tray (still wet). Bake 10 minutes (same time as tomatoes). Push the oven dried chickpeas to one side of the tray. Drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 – 25 minutes until they're crispy (They should clatter! Note 4).
Soften kale - Rub/scrunch the kale with the oil, salt and pepper in a large bowl. Put the kale in a large bowl then drizzle with the oil and add the salt and pepper. Set aside for 20 minutes (softens leaves).
Tahini dressing - Put the ingredients in a jug just large enough to fit the head of a stick blender. Blitz until smooth, using extra water if needed to loosen into a thick but pourable consistency (see video).
Toss - Pour half the dressing over the kale and toss. Add onion, chicken and most of the tomatoes (save a few for decoration). Toss again.
Serve - Transfer into a serving bowl or individual bowls. Top with remaining tomatoes, all the chickpeas and eggs if using. Drizzle with remaining sauce then sprinkle with extra parmesan. DIG IN. SWOON!

Notes

* You could totally just make this with the kale and tahini dressing if you're just in need of a tasty kale side salad. Everything else are add-ins that makes this into a satisfying, interesting meal-size-salad!
* You could totally just make this with the kale and tahini dressing if you're just in need of a tasty kale side salad. Everything else are add-ins that makes this into a satisfying, interesting meal-size-salad!
Tuscan kale, also called cavolo nero, black or lacinato kale, has leaves shaped more like silverbeet (chard) slightly flatter than curly kale so more suited to cutting into slaw-like strips and the leaves are slightly softer too. To use regular curly kale, chop into bite size pieces (don't slice thinly, doesn't really work well).
Removing the leaf off the stem - Grab and rip it off! Quick 'n easy, watch the video :)
Chicken - I use store bought roast chicken. If cooking your own, I recommend poaching it using this method. Shred then toss with a pinch of salt and pepper before using.
Tahini - Mix well if the oil is separated. If it's set like cement, microwave to warm (it will loosen) then use a stick blender. Hulled is lighter in colour (standard tahini). Unhulled tahini is darker and more bitter (harder to find), I don't use this.
Roasted chickpeas should be crispy on the outside but still soft on the inside (else they are like little rocks!). 10 minutes dry roasting makes them extra crisp (better than air or towel drying) though they will start to soften after an hour or so. For ultra crisp though, and longer lasting crisp, you need to deep fry.
Re-crisp by popping in the oven for 5 minutes or so (same temp per recipe).
Storage - Oil rubbed kale will keep just fine for 2 days. Keep the components separate then assemble when required. Crispy chickpeas can be revived - see above note.
Nutrition per person, assuming 3 servings. It's filling! Easily stretch to 4 with bread or double the chickpeas.

Nutrition Information

Show Details

Calories 695cal (35%) Carbohydrates 37g (12%) Protein 41g (82%) Fat 44g (68%) Saturated Fat 8g (40%) Polyunsaturated Fat 9g Monounsaturated Fat 24g Trans Fat 0.01g Cholesterol 177mg (59%) Sodium 1186mg (49%) Potassium 825mg (24%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 1038IU (21%) Vitamin C 28mg (31%) Calcium 208mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 3- 4 people

Amount Per Serving

Calories 695 kcal

% Daily Value*

Calories	695cal	35%
Carbohydrates	37g	12%
Protein	41g	82%
Fat	44g	68%
Saturated Fat	8g	40%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	24g	120%
Trans Fat	0.01g	1%
Cholesterol	177mg	59%
Sodium	1186mg	49%
Potassium	825mg	18%
Fiber	9g	36%
Sugar	7g	14%
Vitamin A	1038IU	21%
Vitamin C	28mg	31%
Calcium	208mg	21%
Iron	6mg	33%