Kale Party 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

Gently heat your oven to 375°F (190°C). While it’s warming up, blend together the juice from half a lemon, half of the basil, garlic, a tablespoon of olive oil, Parmesan, salt, and pepper until you get a smooth sauce. Place the chicken thighs in a nonstick pan and pop them in the oven. After about 30 minutes, take them out and pour the lemon-basil mixture over the top. Put the chicken back in and keep baking until it’s cooked through and the juices run clear, which should take another 15 minutes or so. Once done, let it rest for 10 minutes before shredding the chicken with two forks.

Step 2

Meanwhile, warm the remaining olive oil in a pan over medium-low heat. Add the onion and cook gently until it’s soft and golden, about 10 minutes. Stir in the rest of the lemon juice, the remaining basil, vinegar, and honey, then let the dressing heat through for around 5 minutes.

Step 3

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