Chicken & Kale Salad with Creamy Lemon Dressing
Fresh, hearty, and bursting with flavor. Tender roasted chicken, crisp kale, and a silky lemon-cream dressing come together in a bowl that’s both comforting and refreshing. Bright citrus, savory herbs, and just the right touch of cream make every bite feel light yet satisfying.
Ingredients
- 2 boneless skinless chicken breasts
- 1 large bunch kale, stems removed, chopped
- 1 small English cucumber, thinly sliced
- ¼ cup shaved or finely grated Parmigiano Reggiano
- 2 tablespoons chopped nuts or seeds
- Olive oil, salt, and black pepper
- ⅓ cup plain Greek yogurt
- 1-2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 small garlic clove, finely minced
- Salt and pepper, to taste
- Optional: ½ teaspoon Dijon mustard or honey
Instructions
Season chicken breasts with salt and pepper. Heat a skillet over medium heat with a drizzle of olive oil. Cook chicken 5-6 minutes per side, until golden and cooked through. Remove from heat and let rest 5 minutes, then slice.
While the chicken rests, place chopped kale in a large bowl and add 1-2 teaspoons olive oil and a pinch of salt. Massage the kale with your hands for 30–60 seconds until softened and darker green.
In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic, salt and pepper. Adjust acidity and seasoning to taste.To assemble the salad, add cucumber slices and cheese to the kale, then toss with enough dressing to lightly coat. Top with sliced chicken and finish with nuts/seeds if using and a crack of black pepper.
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