Chicken Kale Salad with Roasted Tomatoes, Crispy Chickpeas, and Tahini Dressing Recipe

Introduction

This Chicken Kale Salad is a vibrant and satisfying dish packed with texture and flavor. Crispy chickpeas and roasted tomatoes complement tender shredded chicken and tenderized Tuscan kale, all brought together with a creamy tahini dressing. Perfect for a healthy lunch or light dinner.

Ingredients

• 5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm (1/2″) ribbons
• 1 tsp extra virgin olive oil
• 1/4 tsp salt and pepper
• 1/4 red onion, very finely sliced
• 1 1/2 cups shredded cooked chicken
• 2 soft boiled eggs, halved (optional)
• 1 1/2 cups cherry or grape tomatoes
• 2 tsp extra virgin olive oil
• 1/4 tsp cooking salt/kosher salt
• 1/8 tsp black pepper
• 400 g (14 oz) can chickpeas, drained but not dried
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cooking salt/kosher salt
• 1/4 tsp black pepper
• 4 tbsp (60 g) tahini, hulled
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1/3 cup parmesan, finely grated (packed tightly), plus extra for serving
• 1/2 tsp cooking salt/kosher salt
• 1/8 tsp black pepper
• 1 large garlic clove, peeled
• 4 tbsp water (plus more if needed)

Instructions

1. Step 1: Preheat the oven to 200°C (425°F) or 180°C fan.
2. Step 2: Toss the cherry tomatoes with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a small tray. Roast for 12 minutes, then allow them to cool on the tray.
3. Step 3: Drain the chickpeas and spread them on a tray while still wet. Bake alongside the tomatoes for 10 minutes. Push the chickpeas to one side, drizzle with 1 tablespoon olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well with a spatula and return to the oven for 20–25 minutes until crispy. They should make a clattering sound when shaken.
4. Step 4: Place the kale in a large bowl. Drizzle with 1 teaspoon olive oil and season with 1/4 teaspoon salt and pepper. Rub and scrunch the kale with your hands, then set aside for 20 minutes to soften.
5. Step 5: Prepare the tahini dressing by blending tahini, lemon juice, extra virgin olive oil, parmesan, 1/2 teaspoon salt, 1/8 teaspoon black pepper, garlic clove, and 4 tablespoons water in a jug. Use a stick blender until smooth, adding more water if needed to reach a thick but pourable consistency.
6. Step 6: Pour half of the dressing over the softened kale and toss to coat. Add the finely sliced red onion, shredded chicken, and most of the roasted tomatoes (save a few for garnish). Toss gently again.
7. Step 7: Transfer the salad into a serving bowl or individual bowls. Top with the remaining roasted tomatoes, crispy chickpeas, and soft boiled eggs if using. Drizzle the remaining tahini dressing over the top and sprinkle with extra parmesan. Serve immediately and enjoy!

Tips & Variations

• For a vegan option, omit the chicken and eggs, and use nutritional yeast instead of parmesan in the dressing.
• Massage the kale well to soften it and reduce bitterness for a more enjoyable salad texture.
• Use smoked paprika for chickpeas to add a smoky depth, or substitute with cumin for a different flavor profile.
• Soft boiled eggs add richness but can be omitted or replaced with avocado slices for creaminess.

Storage

Store leftover salad components separately if possible: kale mixture and dressing in an airtight container in the fridge for up to 2 days. Keep crispy chickpeas stored separately at room temperature to maintain crunch. Reheat chickpeas briefly in a hot oven or toaster oven before serving. The assembled salad is best eaten fresh to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kale for this salad?

Yes, although Tuscan kale (cavolo nero) is preferred for its tender leaves and flavor, curly kale can be used. Just be sure to massage it thoroughly to soften the tougher leaves.

How do I make perfect soft boiled eggs?

Place eggs in boiling water and cook for exactly 6-7 minutes for runny yolks. Immediately place them in an ice bath to stop the cooking, then peel and halve before adding to the salad.

Chicken Kale Salad with Roasted Tomatoes, Crispy Chickpeas, and Tahini Dressing Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

A vibrant and nutritious Chicken Kale Salad combining tender shredded chicken, roasted cherry tomatoes, crispy spiced chickpeas, and a creamy tahini dressing. This salad features massaged Tuscan kale for a tender texture and is topped with soft boiled eggs and freshly grated Parmesan for a satisfying, flavor-packed meal perfect for lunch or dinner.

• Author: Zane
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting and No-Cook
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad Ingredients

• 5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm (1/2″) ribbons
• 1 tsp extra virgin olive oil
• 1/4 tsp salt and pepper
• 1/4 red onion, very finely sliced
• 1 1/2 cups shredded cooked chicken
• 2 soft boiled eggs, halved (optional)
• 1 1/2 cups cherry or grape tomatoes

Chickpeas

• 400 g (14 oz) can chickpeas, drained but not dried
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cooking salt/kosher salt
• 1/4 tsp black pepper

Tahini Dressing

• 4 tbsp (60 g) hulled tahini
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1/3 cup finely grated parmesan cheese (packed tight, plus extra for serving)
• 1/2 tsp cooking salt/kosher salt
• 1/8 tsp black pepper
• 1 large garlic clove, peeled
• 4 tbsp water (plus more if needed)

Instructions

1. Preheat Oven: Preheat your oven to 200°C (425°F) or 180°C (350°F) fan-assisted to prepare for roasting the tomatoes and chickpeas.
2. Roast Tomatoes: Toss the cherry tomatoes with 2 tsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a small tray. Roast in the oven for 12 minutes until soft and slightly blistered. Remove and allow to cool while you prepare the chickpeas.
3. Crisp Chickpeas: Drain canned chickpeas but keep them wet. Spread them evenly on a baking tray and bake for 10 minutes to start drying. Push chickpeas to one side; drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp pepper. Toss well and roast for another 20–25 minutes until they become crisp and clatter when shaken. Remove and set aside.
4. Soften Kale: Place the sliced Tuscan kale in a large bowl. Drizzle with 1 tsp extra virgin olive oil and sprinkle with 1/4 tsp salt and pepper. Massage and rub the kale leaves with your hands to break down the fibers and soften the texture. Let it rest for about 20 minutes to allow the leaves to soften further.
5. Make Tahini Dressing: Combine tahini, lemon juice, extra virgin olive oil, grated parmesan, salt, pepper, garlic clove, and 4 tbsp water in a jug just large enough for a stick blender. Blend until smooth and creamy. Add extra water as needed for a thick but pourable consistency.
6. Toss Salad: Pour half of the tahini dressing over the massaged kale and toss well to coat. Add the finely sliced red onion, shredded cooked chicken, and most of the roasted tomatoes (reserve some for garnish). Toss again gently to combine.
7. Assemble and Serve: Transfer the salad to a large serving bowl or individual bowls. Top with the remaining roasted tomatoes, crispy chickpeas, and the halved soft boiled eggs if using. Drizzle the remaining dressing over the top and sprinkle generously with extra grated parmesan. Serve immediately and enjoy!

Notes

• Note 1: Tuscan kale (cavolo nero) has a hearty texture and should be massaged well to soften for salad use.
• Note 2: Soft boiled eggs are optional but add a rich creamy texture and protein boost.
• Note 3: Use hulled tahini for a smoother dressing with less bitterness.
• Note 4: Crispy chickpeas should make a rattling sound when shaken in the container, indicating they are perfectly crunchy.

Keywords: Chicken kale salad, roasted cherry tomatoes, crispy chickpeas, tahini dressing, healthy salad, Mediterranean salad