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Kale, Apple, and Almond Chicken Salad

Photo: Jennifer Causey

Active time 35 mins
Total time 35 mins
Yield

Serves 4 (serving size: about 3 oz. chicken and 2 cups salad)

A simple lemon vinaigrette doubles as a marinade. Make sure to pat the chicken dry before searing, or the excess liquid will keep the meat from browning. This salad is packs a serious crunch and is loaded with superfoods and antioxidants to keep you satisfied and energized.

Ingredients

  • 1/4 cup olive oil
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 12 ounces skinless, boneless chicken thighs
  • Cooking spray
  • 6 cups baby kale
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 2 celery stalks, thinly sliced
  • 1 apple, halved and cut into 1/4-in.-thick slices
  • 1/4 cup sliced almonds, toasted

Nutrition Information

  • calories 318
  • fat 20.6 g
  • satfat 3 g
  • monofat 12.9 g
  • polyfat 3 g
  • protein 20 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 81 mg
  • iron 2 mg
  • sodium 447 mg
  • calcium 159 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine oil, rind, juice, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk. Place 2 tablespoons juice mixture in a large ziplock plastic bag; reserve remaining juice mixture. Add chicken to bag; seal bag. Let stand at room temperature 10 minutes, turning bag occasionally.

  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Pat chicken dry. Sprinkle chicken with remaining 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

  3. Combine kale, carrots, celery, and apple in large bowl. Add remaining juice mixture; toss to coat. Divide kale mixture evenly among 4 plates; top evenly with chicken. Sprinkle with almonds and remaining 1/4 teaspoon pepper.