Kale Chicken Salad
This kale chicken salad recipe is healthy, easy to make, and super versatile! Sauteing the kale will provide a garlicky flavor and an upgrade on the taste!
Ingredients
Chicken Breast Ingredients
- 2 small chicken breasts
- 3 tbsp olive oil
- 1 garlic clove minced
- 1 tsp of lemon zest from one lemon
- 2 tsp salt
- 1 pinch black pepper
Salad Ingredients
- 5 oz shredded kale 150 g
- 1 garlic clove minced
- 1 tbsp olive oil
- 1 avocado sliced
- 1 mango cubed
- 1/4 cup crumbled feta cheese
- 1 tsp sesame seeds optional
- 1 tbsp balsamic vinegar glaze
- salt to taste
- black pepper to taste
Instructions
- First, add olive oil, garlic, salt, black pepper, and lemon zest to a bowl and mix to combine all the ingredients.
- Next, add the chicken breasts to a zip-lock bag and pour marinade over the chicken. Let it marinate for at least 20 minutes. Ideally, you can do this overnight.
- Preheat the grill to high heat and grill the chicken breasts for 5 to 8 minutes, depending on the thickness. Transfer the chicken to a chopping board and cut to your liking.
- Heat a pan over medium heat, add a drizzle of olive oil, minced garlic and sauté for 2 minutes or until soft. Then, add the shredded kale, a pinch of salt, and sauté for 1 to 2 minutes or until slightly soft.
- Add the kale to a plate, then the chicken, avocado, mango, and feta cheese. Season with salt, black pepper, balsamic vinegar glaze, and sprinkle some sesame seeds on top to garnish.
Notes
Marinate the chicken overnight for best results: To make this recipe faster and the chicken breast tastier, marinate the chicken overnight, and it will be ready to grill whenever you want to make this recipe.
Don't overcook the kale: If you overcook your kale, it will look mushy and unpleasant. Ensure you slightly sauté just to give a garlic taste and a slightly softer texture.
Meal-prep: If you would like to meal-prep this salad, place all the ingredients in different airtight containers in the fridge.