Description
A vibrant and nutritious Chicken Kale Salad featuring tender roasted tomatoes, crispy spiced chickpeas, shredded cooked chicken, and a creamy tahini dressing. This salad is beautifully balanced with soft boiled eggs, fresh red onion, and a generous sprinkle of parmesan, making it a wholesome and satisfying meal packed with flavor and texture.
Ingredients
Scale
Salad Ingredients
- 5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm / 1/2″ ribbons
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 red onion, very finely sliced
- 1 1/2 cups shredded cooked chicken
- 2 soft boiled eggs, halved (optional)
- 1 1/2 cups cherry or grape tomatoes
Chickpeas
- 400 g / 14 oz can chickpeas, drained but not dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
Tahini Dressing
- 4 tbsp (60 g) hulled tahini
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1/3 cup finely grated parmesan (pack 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)
Instructions
- Preheat Oven: Preheat your oven to 200°C (425°F) or 180°C fan-forced.
- Roast Tomatoes: Toss the cherry or grape tomatoes with 2 tsp extra virgin olive oil, 1/4 tsp cooking salt, and 1/8 tsp black pepper on a small baking tray. Roast in the preheated oven for 12 minutes, then remove and allow to cool on the tray.
- Prepare Chickpeas: Drain the canned chickpeas but keep them wet. Spread them evenly on a baking tray and bake alongside the tomatoes for 10 minutes. Push the partially dried chickpeas to one side of the tray. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cooking salt, and 1/4 tsp black pepper. Toss them well with a rubber spatula, then return to the oven and roast for an additional 20-25 minutes until the chickpeas are crispy and clatter when shaken.
- Massage Kale: Place the sliced Tuscan kale in a large bowl. Drizzle with 1 tsp extra virgin olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Rub and scrunch the kale with your hands to soften the leaves, then set aside for 20 minutes to further tenderize.
- Make Tahini Dressing: In a tall jug or bowl, combine 4 tbsp hulled tahini, 2 1/2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1/3 cup finely grated parmesan, 1/2 tsp cooking salt, 1/8 tsp black pepper, 1 large peeled garlic clove, and 4 tbsp water. Use a stick blender to blitz until smooth and creamy. Add additional water if needed to reach a thick but pourable consistency.
- Toss Salad: Pour half of the tahini dressing over the massage-softened kale and toss thoroughly to coat the leaves. Add the finely sliced red onion, shredded cooked chicken, and most of the roasted tomatoes (reserve some for garnish). Toss again to combine all ingredients.
- Serve: Transfer the salad into a large serving bowl or divide into individual bowls. Top with the remaining roasted tomatoes, crispy chickpeas, and soft boiled egg halves if using. Drizzle with the remaining tahini dressing and sprinkle generously with extra grated parmesan. Serve immediately and enjoy!
Notes
- Note 1: Tuscan kale is preferred for its robust texture and flavor. Remove thick stems before slicing to ensure tenderness.
- Note 3: Use hulled tahini for a smoother, less bitter dressing.
- Note 4: The chickpeas are done when crispy and make a clattering sound when shaken on the tray.
- Softening the kale by massaging and resting is essential to make it tender and palatable.
- Soft boiled eggs are optional but add richness and protein to the salad.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: chicken kale salad, roasted tomatoes, crispy chickpeas, tahini dressing, healthy salad, Mediterranean salad, protein rich salad
