Kick that kale salad up a notch with some Kickin’ Chicken and Crispy Chickpeas! Obviously kale is an immunity-boosting powerhouse on its own thanks to its high levels of vitamin C, which not only packs a powerful antioxidant punch, but also helps fight off infection and regenerate other antioxidants in the body, including vitamin E. And chickpeas are loaded with zinc, which keeps the immune system strong, helps heal wounds, and supports normal growth. This salad doesn’t just kick up the taste… it kicks up your health too! And it’s ready to eat in 35 minutes.
Kale Salad with Kickin’ Chicken and Crispy Chickpeas
Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
For the chickpeas 2 (15.5-ounce) cans garbanzo beans, rinsed, drained and thoroughly dried 1 tablespoon smoked paprika 1 tablespoon za-atar 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons olive oil For the chicken 1 tablespoon chili powder 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon garlic powder 4 (1-1 ½ pound) boneless skinless chicken breasts 1 tablespoon olive oil Juice of 1 lime For the dressing 6 cloves garlic 1 tablespoon coconut aminos 1 tsp sweetener of choice ½ cup tahini ¼ cup olive oil ¼ cup lemon juice For the salad 2 bunches Lacinato kale, ribs removed and leaves roughly chopped (about 7-8 cups)
Preheat oven to 400 degrees. On a large sheet tray, toss chickpeas with smoked paprika, za-atar, salt, pepper and olive oil. Roast for 20-22 minutes, stirring halfway through. When finished, allow to cool completely on the sheet tray.
Meanwhile, preheat a medium-sized skillet over medium heat. In a small bowl, combine the chili powder, paprika, oregano, and garlic powder. Rub over the chicken, using a drizzle of olive oil as needed. Add the chicken to the pan and cook until golden brown and cooked to an internal temperature of 165 degrees, 9-11 minutes per side. Set aside and squeeze the lime juice over the top of the chicken.
For the dressing, add the garlic cloves to a food processor and pulse a few times to break into smaller pieces. Add all remaining ingredients and process until smooth.
In a large bowl, combine the kale and dressing and toss to combine. Top with cooked kickin’ chicken and crispy chickpeas.
Cook’s Notes: This salad holds very well if preparing in advance for the week ahead.
Tahini can be subbed for any nut or seed butter you choose and have available. Kale can be replaced with any salad leaves.
Coconut aminos can be subbed with low-sodium soy sauce.
Calories: 490 Fat: 20g Carb: 32g Fiber: 6g Protein: 25g