Zesty Kale Fiesta Salad with Chicken

Follow our step-by-step guide on how to make Zesty Kale Fiesta Salad with Chicken.

1. Step 1

   Start by preheating your oven to a cozy 375°F (190°C).

2. Step 2

   While that warms up, grab your food processor and blend together the juice of half a lemon, half of the fresh basil, a clove of garlic, a tablespoon of olive oil, some grated Parmesan cheese, and a sprinkle of salt and pepper until you have a smooth, fragrant mixture.

3. Step 3

   Next, take your chicken thighs and place them in a nonstick baking pan, then pop them into the oven for about 30 minutes.

4. Step 4

   When the timer goes off, carefully remove the chicken and drizzle that delicious blended mixture over the top.

5. Step 5

   Return the pan to the oven and let it bake for an additional 15 minutes, or until the chicken is cooked through and no longer pink in the center, with juices running clear.

6. Step 6

   Once done, let the chicken rest for about 10 minutes before shredding it with two forks—this will make it tender and easy to mix into your salad.

7. Step 7

   While the chicken is cooling, heat the remaining olive oil in a saucepan over medium-low heat.

8. Step 8

   Toss in some sliced onion and sauté until they become soft and golden brown, which should take around 10 minutes.

9. Step 9

   Then, stir in the rest of the lemon juice, the remaining basil, a splash of vinegar, and a drizzle of honey.

10. Step 10

    Allow this warm dressing to heat through for about 5 minutes, filling your kitchen with a delightful aroma.

11. Step 11

    In a large bowl, combine your shredded chicken with a vibrant mix of kale, cucumber, tomato, carrot, corn, black beans, and olives.

12. Step 12

    Finally, pour that warm, flavorful dressing over the salad and toss everything gently until every bite is well coated.

13. Step 13

    Enjoy your colorful, nutritious creation that’s bursting with flavor!.