Kale Fiesta Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Pour warm dressing onto salad; massage and toss until well coated.'}

📊 Nutrition Facts

Per serving (4 servings total)