Lemon Chicken Kale Salad
A fresh and satisfying salad made with juicy seasoned chicken breast, tender massaged kale, lemon dressing, parmesan, and crunchy pumpkin seeds. Perfect for a healthy lunch or light dinner.
Equipment
- Large skillet or grill pan
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Tongs
- Measuring spoons
- Salad bowl
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
For the Salad
- 1 large bunch kale stems removed and chopped
- 1/4 red onion thinly sliced
- 1/4 cup pumpkin seeds
- 1/4 cup grated parmesan cheese
- 1 cup cherry tomatoes halved
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, mix olive oil, paprika, garlic powder, salt, pepper, and lemon juice. Coat the chicken breasts evenly.
- Heat a skillet over medium heat. Cook chicken for 6 to 7 minutes per side until golden brown and fully cooked.
- Remove chicken from skillet and let rest for 5 minutes. Slice into strips.
- Place chopped kale in a large bowl. Drizzle with a small amount of olive oil and massage with hands for 1 to 2 minutes until softened.
- Add red onion, cherry tomatoes, pumpkin seeds, and parmesan cheese to the kale.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
- Pour dressing over the salad and toss well.
- Top with sliced chicken and serve immediately.
Notes
Nutritional Info (Per Serving Approx.)
- Calories: 390 kcal
- Protein: 34 g
- Carbohydrates: 10 g
- Fat: 24 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 430 mg
