Festive Kale Salad

Ingredients 0/15

Step 1

Gently heat your oven to 375°F (190°C). While it warms up, blend the juice from half a lemon, half of the basil, garlic, a tablespoon of olive oil, Parmesan cheese, and a pinch of salt and pepper in a food processor until it’s nice and smooth.

Step 2

Place the chicken thighs in a nonstick baking dish and pop them in the oven, baking them plain for about 30 minutes. When the time’s up, take them out and spoon that lemony basil mixture over the top. Put the chicken back in and bake for another 15 minutes or so, until it’s cooked through and the juices run clear. Let the chicken rest for about 10 minutes, then shred it with two forks and set it aside.

Step 3

Warm up the rest of the olive oil in a saucepan over medium-low heat. Add the onion and cook it slowly until it softens and turns golden, which should take around 10 minutes. Stir in the remaining lemon juice and basil, then add the vinegar and honey. Let the dressing heat through for about five minutes.

Step 4

In a big bowl, combine the shredded chicken with kale, cucumber, tomato, carrot, corn, black beans, and olives. Pour the warm dressing over everything, then toss and massage the salad until everything is well coated and flavorful. Enjoy!