Harvest Kale Chicken Salad with Parmesan Crisps
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $24.00
- Nutrition
- 520 cal · 38g protein
- high-protein
🍳 2 pans + 1 bowl · Picky-eater safe bet: cheese
Harvest Kale Chicken Salad with Parmesan Crisps is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $24 in groceries. You'll need 2 pans + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- Parchment paperDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 2 bunches kale
- 2 count Granny Smith apples
- ¼ cup pitted medjool dates
- 3 oz Parmesan cheese
- ½ cup pumpkin seeds
- 1 count shallot
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 5 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 400°F and line a sheet pan with parchment. Finely grate the Parmesan and spoon it into 8 small mounds on the parchment. Bake 6-8 minutes until golden and lacy, then let cool to crisp.
- Season the chicken breasts with salt and pepper. Cook in 1 tbsp olive oil in a skillet over medium heat 6-7 minutes per side until they reach 165°F inside. Rest 5 minutes, then slice.
- Meanwhile, strip the kale leaves from the stems and chop them. Add to a big bowl with a pinch of salt and massage with your hands for 1 minute until darker and softer.
- Mince the shallot and whisk it with the vinegar, Dijon, remaining 4 tbsp olive oil, salt and pepper.
- Core and thinly slice the apples and chop the dates. Toss the kale with the dressing, apples, dates and pumpkin seeds.
- Top the salad with sliced chicken and break the Parmesan crisps over the top.
- Picky eaters can have the plain sliced chicken, apple slices and a Parmesan crisp on the side.
- Make ahead: bake the Parmesan crisps and whisk the dressing up to 2 days ahead. Keep the crisps airtight and the dressing in the fridge, and toss the salad just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 28 g
- Fiber
- 5 g
- Sugar
- 16 g
- Fat
- 31 g
- Saturated fat
- 6 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Alexandra Tran / Unsplash