Kale Chicken Salad

Cover Image for Kale Chicken Salad


1 pound boneless skinless chicken thighs

1/2 medium lemon

3 cup kale

1 medium apple

1/2 cup celery

2 oz pecans

1 tsp sage

1 tsp thyme

1 tsp lemon zest

3 Tbsp extra virgin olive oil

1 Tbsp dijon mustard


  1. Whisk together 2 tbsp olive oil, lemon zest, lemon juice, thyme, dijon mustard, sage, and 1 tsp salt and pepper.
  2. Add chicken and about 2 tbsp of the dressing to a plastic bag, turning bag to coat chicken thoroughly and let sit for 10 minutes.
  3. Meanwhile toss together kale, sliced apples, and celery.
  4. Add remaining dressing and toss.
  5. Heat 1 tbsp olive oil in large skillet, remove chicken from bag and sprinkle with a dash of salt and pepper and add to skillet.
  6. Cook chicken for about 20 minutes, 10 minute on each side or until it's no longer pink.:
  7. Remove from pan and slice chicken and add to salad.
  8. Top with pecans and enjoy.