Imagine a salad that's not just a side dish, but a culinary adventure that tantalizes your taste buds and transforms your perception of healthy eating. Our Kale Panzanella Salad with Chicken is a game-changing recipe that combines the robust earthiness of kale, the crunch of toasted bread, and the succulent protein of perfectly diced chicken. This Italian-inspired dish isn't just a meal; it's a celebration of fresh ingredients and bold flavors that will make you forget everything you thought you knew about salads.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 2 cups crusty bread, cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, sliced
- 1 cup cooked chicken, diced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the kale into bite-sized pieces, ensuring to remove any tough stems. Rinse the kale under cold water and dry it thoroughly using a salad spinner or by patting it with a clean kitchen towel.
- Next, cut the crusty bread into cubes, aiming for about 1-inch pieces. If the bread is not stale, you can toast it to create a crunchy texture. To do this, preheat your oven to 375°F (190°C), spread the bread cubes on a baking sheet, and drizzle with 1 tablespoon of olive oil. Toss to coat evenly and bake for about 10 minutes or until golden brown and crispy.
- While the bread is toasting, prepare the other salad ingredients. Halve the cherry tomatoes and slice the red onion thinly. If you have not done so already, dice the cooked chicken into bite-sized pieces.
- In a large mixing bowl, combine the chopped kale, halved cherry tomatoes, sliced red onion, and diced chicken. Toss gently to combine all the ingredients.
- In a small bowl, whisk together the remaining olive oil (2 tablespoons) and balsamic vinegar. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Drizzle the dressing over the salad mixture and toss everything together until the kale and other ingredients are well coated with the dressing.
- Once the bread cubes are toasted and golden, remove them from the oven and let them cool slightly. Add the toasted bread cubes to the salad and gently toss to combine.
- Let the salad sit for a few minutes to allow the flavors to meld together. This will also soften the bread slightly, making it more enjoyable to eat.
- Before serving, give the salad a final toss and adjust the seasoning if necessary. Serve the Kale Panzanella Salad with Chicken in bowls or on a large platter.
- Enjoy your delicious and nutritious Kale Panzanella Salad with Chicken as a satisfying lunch or dinner option!
Tips
- Massage your kale: Spend a few minutes massaging the chopped kale with a little olive oil to soften its texture and reduce bitterness.
- Bread matters: Use day-old crusty bread for the best texture. If your bread is fresh, toasting is crucial to achieve that perfect crunch.
- Temperature trick: Let the salad sit for 5-10 minutes after dressing to allow flavors to meld and bread to slightly absorb the vinaigrette.
- Customize your protein: While chicken works great, feel free to substitute with grilled shrimp, tofu, or even leave it vegetarian.
- Vinaigrette variation: Experiment with different vinegars like red wine vinegar or add a touch of Dijon mustard for extra depth.
- Make ahead friendly: Prepare components separately and assemble just before serving to maintain the bread's crispness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 55mg
