Kale Celebration Salad

Ingredients

• 2 lemons, juiced, divided
• 1 bunch fresh basil leaves, divided
• 2 cloves garlic, crushed and peeled
• 2 tablespoons olive oil, divided
• 1 tablespoon shredded Parmesan cheese, or to taste
• salt and ground black pepper to taste
• ½ pound skinless, boneless chicken thighs
• 1 small onion, thinly sliced
• 2 tablespoons vinegar
• 1 tablespoon honey
• 1 (8 ounce) package kale, ribs removed and leaves torn into pieces
• 1 English cucumber, cubed
• 1 large heirloom tomato, cubed
• 1 large carrot, cubed
• 1 cup fresh corn kernels
• ½ (15 ounce) can black beans, rinsed and drained
• ½ (6 ounce) can black olives

Step 1

Lightly heat your oven to 375°F (190°C). While it’s warming up, blend the juice from half a lemon with half the basil, garlic, a tablespoon of olive oil, some Parmesan, and a pinch of salt and pepper until it’s nice and smooth. Place the chicken thighs in a nonstick baking dish and pop them in the oven, baking them plain for about 30 minutes.

Step 2

Once that’s done, take the chicken out and pour the blended lemon-basil mixture over the top. Put it back in the oven and bake for another 15 minutes or so, until the chicken is cooked through and no longer pink inside. Let it rest for about 10 minutes before shredding it with two forks.

Step 3

While the chicken is cooling, warm the rest of the olive oil in a saucepan over medium-low heat. Add the onion and cook it gently until it’s soft and golden, which should take around 10 minutes. Stir in the remaining lemon juice, the rest of the basil, vinegar, and honey, then let it heat through for about 5 minutes to make a warm, flavorful dressing.

Step 4

In a big bowl, toss together the shredded chicken with kale, cucumber, tomato, carrot, corn, black beans, and olives. Pour the warm dressing over the salad and give everything a good massage and toss so all the flavors really come together. Enjoy!