Kale Salad with Lemon Garlic Chicken | Kevin Wagonfoot
Look, I’m not going to pretend I wake up thrilled about eating kale. But this salad? This one actually makes me want seconds, which is saying something for a guy who usually treats salad like a necessary evil. The crispy pan-seared chicken and that punchy lemon-garlic dressing do the heavy lifting here.
I threw this together on a random Tuesday when I had exactly five ingredients and zero motivation, and it turned into my go-to lunch all week. Sometimes the best discoveries happen when you’re not really trying.
Why This Works for Low-Carb High-Protein
If you’re trying to keep carbs low without feeling like you’re eating cardboard, this one hits the mark. You’re getting serious protein from that chicken, real volume from the kale so you actually feel satisfied, and none of the blood sugar rollercoaster that comes from carb-heavy meals. It’s simple enough to make on a weeknight, which means you’re actually more likely to stick with it instead of ordering pizza at 7 PM.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Kale Salad with Lemon Garlic Chicken
This vibrant Kale Salad with Lemon Garlic Chicken is a delightful combination of crunchy kale and juicy lemon-infused chicken. Packed with protein and low in carbs, it's the perfect healthy meal.
Ingredients
- 1 lb chicken breast
- 2 cups kale, chopped
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 tablespoons olive oil
Instructions
- Start by combining the lemon juice, minced garlic, and olive oil in a bowl. This marinade will enhance the chicken's flavor and tenderize it.
- Add the chicken breast to the marinade and let it sit for at least 10 minutes. This allows the chicken to absorb the flavors, making it more delicious.
- While the chicken is marinating, massage the chopped kale with a pinch of salt for a couple of minutes. This helps tenderize the kale, making it more enjoyable to eat.
- Heat a cooking spray on a grill pan over medium heat. Once hot, add the marinated chicken and cook for about 7-8 minutes per side until fully cooked and the juices run clear.
- Once the chicken is cooked, let it rest for a couple of minutes before slicing. Serve the sliced chicken over the kale and drizzle any remaining marinade on top.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Massage that kale with a little olive oil before you add the dressing—it softens it up and makes the whole thing way more pleasant to eat.
- Don't skip searing the chicken skin-side down in a hot pan. That crispy exterior is what makes people actually enjoy this instead of tolerate it.
- Make the dressing in the bottom of your bowl first, then pile the kale on top. By the time you add everything else, it's had a chance to get friendly with the flavors.
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