About this recipe

A hearty yet light kale salad topped with juicy pan-seared chicken breast, toasted almonds, shaved Parmesan, and a bright lemon-olive oil dressing. Massaging the kale softens its texture and tames any bitterness, making this a satisfying, nutrient-packed dinner the whole family will love.

Instructions

1. 1

   Pat the chicken breast dry and season both sides with garlic powder, kosher salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over ^[medium-high heat] until shimmering. Add the chicken breast and cook for 6–7 minutes per side, or until golden and the internal temperature reaches %[165°F]. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.

2. 2

   While the chicken breast cooks, toast the sliced almonds in a dry skillet over ^[medium heat] for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.

3. 3

   In a small mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and honey (if using). Season with a pinch of sea salt and taste to adjust.

4. 4

   Place the curly kale in a large mixing bowl. Drizzle about half the dressing over the curly kale and massage it with your hands for 1–2 minutes until the leaves soften and turn a deeper green.

5. 5

   Add the cherry tomatoes and red onion to the massaged curly kale and toss to combine. Drizzle with the remaining dressing and toss again.

6. 6

   Divide the salad among bowls or plates. Top with sliced chicken breast, toasted sliced almonds, and shaved Parmesan cheese. Serve immediately.