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  • Writer's pictureSusie Csorsz Brown

Kale Salad with Chicken

All pieces and parts of this salad can be assembled the day before, making this the perfect have-to-work-late midweek dinner. Plus, since everyone assembles their own, it is a great option for families with differing tastes.

This will feel like a long list of ingredients, but most if it is pantry items, and you can add what you like. If you don't have a rotisserie chicken on hand, but have a favorite tuna, use it. Don't like tomatoes? Skip it. This should suit your taste; include what you like!

Kale Salad with chicken

Yield: 5-6 Servings


Softened Kale:

5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm / 1/2" ribbons

Creamy tahini dressing:

4 tbsp tahini

1 clove garlic, crushed

2 1/2 tbsp sherry vinegar or lemon juice

3 tbsp extra virgin olive oil

1 T nutritional yeast flakes (can sub parmesan, if you like)

salt & pepper to taste

4 tbsp water (plus more, if needed)

Quick pickled onions:

2 small red onions, peeled and very thinly sliced

1/2 cup water

1/4 cup white vinegar

1/4 cup apple cider or coconut vinegar

1 T maple syrup

1 1/2 tsp salt

1/4 tsp Aleppo

Roasted tomatoes:

1 1/2 cups plum tomatoes, chopped into 8 pieces

2 tsp extra virgin olive oil

salt and pepper, to taste

Crisped chickpeas:

2 14 oz can chickpeas , drained but not dried

1 tbsp olive oil

1/2 tsp smoked paprika

1 tsp Aleppo pepper or other favorite chili

salt and pepper, to taste


1 1/2 cups shredded cooked chicken (poached or rotisserie)

4 jammy boiled eggs, halved


Soften the kale:

In a large bowl, add ribbons of kale.

In a small bowl, combine tahini, garlic, vinegar, nutritional yeast flakes, salt, pepper and 2 T water. Mix well until thick and creamy. Add more water as desired; you want it to be thick and creamy but not gloppy.

Add dressing to the bowl with kale. Using a spatula, mix until all ribbons are coated. Set aside at least 30 minutes or as long as overnight to allow the kale to soften.

Make quick pickled onions:

Pack the onions into a heat-safe dish or bowl. Place the jar in the sink, to catch any splashes of hot vinegar later.

In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture over the onions.

Use a spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

Refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Roast chickpeas and tomatoes:

Preheat oven to 425. Line a baking sheet with a sheet of aluminum foil (you can created 2 halves by making a small ridge in the middle, but not necessary.

One one half, combine tomatoes, olive oil, salt and pepper. Mix well to combine. On the other half, combine drained chickpeas, olive oil, paprika, Aleppo, salt and pepper. Mix well to combine. Slide the pan into the oven and roast tomatoes and chickpeas 25 - 30 minutes, stirring half way through, or until tomatoes are softened and chickpeas and crisped and browning.

To serve: Add softened kale to your plate. Top with tomatoes, chickpeas, handful of chicken and halved eggs. Enjoy!

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