Kale Chicken Pasta Salad
A healthy, flavorful salad combining tender chicken, hearty pasta, and fresh kale. Perfect for a nutritious meal or side.
Equipment
- 1 large pot for cooking pasta
- 1 grill pan for chicken
- 1 large mixing bowl
Ingredients
Main Ingredients
- 2 cups cooked pasta
- 2 cups chopped kale
- 2 cups cooked chicken breast sliced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
Vinaigrette
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Once cooked, drain and rinse under cold water.
- Season the chicken breasts with salt and pepper. Grill or pan-sear until fully cooked. Let them rest before slicing into bite-sized pieces.
- Wash and chop the kale into bite-sized pieces. If using mature kale, massage with a little olive oil and salt to soften.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper to taste.
- In a large mixing bowl, combine pasta, chicken, kale, cherry tomatoes, and red onion. Drizzle with vinaigrette and toss until well coated.
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve the salad chilled. It can be a main dish or a side for any meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prepare the pasta and chicken in advance and store them separately until ready to assemble the salad.
Notes
Pro Tips: Choose baby kale for a milder flavor. Ingredient Substitutions: Use spinach if kale is unavailable. How to Serve: Serve chilled as a side or main dish. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Cook pasta and chicken in advance.