Ingredients
4
4 servings
- •2 lemons, juiced, divided
- •1 bunch fresh basil leaves, divided
- •2 cloves garlic, crushed and peeled
- •2 tablespoons olive oil, divided
- •1 tablespoon shredded Parmesan cheese, or to taste
- •salt and ground black pepper to taste
- •½ pound skinless, boneless chicken thighs
- •1 small onion, thinly sliced
- •2 tablespoons vinegar
- •1 tablespoon honey
- •1 (8 ounce) package kale, ribs removed and leaves torn into pieces
- •1 English cucumber, cubed
- •1 large heirloom tomato, cubed
- •1 large carrot, cubed
- •1 cup fresh corn kernels
- •½ (15 ounce) can black beans, rinsed and drained
- •½ (6 ounce) can black olives
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
- Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
- Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
- Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
- Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
- Pour warm dressing onto salad; massage and toss until well coated.
Nutritional Facts
Per 4 servings
- Calories: 343
- Carbohydrate: 42g
- Fat: 15g
- Fiber: 11g
- Protein: 19g
- Sugar: 10g
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