# Tuscan Kale Salad

> Tuscan Garlic Parmesan Kale Salad with Grilled Chicken

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/tuscan-kale-salad/

- Cuisine: Mediterranean
- Course: Salad
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 2

## Ingredients

### For the Kale Base

- 1 bunch lacinato (dinosaur kale, stems removed and chopped into bite-size pieces)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic (minced)
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice

### For the Grilled Chicken

- 2 boneless (skinless chicken breasts (about 1 lb))
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper

### Optional Garnishes

- Lemon wedges
- Extra Parmesan shavings
- Toasted pine nuts or almonds
- Red pepper flakes

## Instructions

1. Prepare the chicken: In a small bowl, mix together Italian seasoning, garlic powder, salt, and pepper. Brush chicken breasts with olive oil and sprinkle the seasoning mixture evenly over both sides.
2. Grill the chicken: Preheat grill or grill pan to medium-high heat. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing against the grain.
3. Prepare the kale: Place chopped kale in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper.
4. Massage the kale: Add minced garlic to the kale and use your hands to massage the oil, salt, pepper, and garlic into the leaves for about 3-5 minutes. The kale should reduce in volume and become darker and softer.
5. Finish the salad: Add freshly grated Parmesan cheese to the massaged kale and toss to combine. Squeeze fresh lemon juice over the salad and toss again.
6. Serve: Divide the kale salad between plates and top with sliced grilled chicken. Add any optional garnishes as desired.

## Notes

#### RECIPE TIPS

- Don't skip the massaging step – it's crucial for breaking down the tough fibers in kale

- Use the freshest kale possible for the best flavor and texture

- Dinosaur/lacinato kale works best for this recipe, but curly kale can be substituted if needed

- Let the dressed kale sit for at least 10 minutes before serving for the best flavor

- For extra flavor, marinate the chicken for 30 minutes to 2 hours before grilling

- Grate Parmesan fresh off the block rather than using pre-grated cheese for best flavor

#### SERVING SUGGESTIONS

Serve with:

- Crispy garlic bread or rustic Italian bread

- A side of roasted cherry tomatoes

- A simple cup of Italian wedding soup

- A glass of crisp Pinot Grigio or Sauvignon Blanc

- Fresh figs or stone fruit for a summer meal

- Warm quinoa for extra protein and fiber

#### VARIATIONS

- Add roasted red peppers and artichoke hearts for a Mediterranean twist

- Top with crispy chickpeas instead of chicken for a vegetarian option

- Incorporate cooked farro or barley for a hearty grain salad

- Add thinly sliced apple or pear for a sweet-savory combination

- Substitute grilled salmon or shrimp for the chicken

- Try with different hard cheeses like Pecorino Romano or aged Asiago

#### STORAGE

- The dressed kale (without chicken) can be stored in an airtight container in the refrigerator for up to 3 days

- Unlike most dressed salads, this one actually improves with a little time as the kale continues to soften

- Store grilled chicken separately and add just before serving for best results

- For meal prep, portion salad and chicken into individual containers for grab-and-go lunches

- Add a little extra olive oil and lemon juice to refresh the salad if it seems dry after storage

## Nutrition per serving

- Calories: 538
- Carbohydrates: 6 g
- Protein: 58 g
- Fat: 30 g
- Saturated fat: 6 g
- Fiber: 4 g
- Sugar: 1 g
- Sodium: 872 mg