Name: The most amazing Chicken Kale Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 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)

* 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!

1. 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 🙂

2. 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.

3. 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.

4. 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).

5. 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.

The most amazing Chicken Kale Salad

Ingredients

Softened Kale

Salad

Burst Tomatoes

Crispy Seasoned Chickpeas

Creamy Parmesan Tahini Dressing

Steps

Notes

Nutrition Facts