Hearty Salad Recipe with Kale, Chicken, and Loads of Other Veggies

This is seriously the best hearty salad recipe ever.

I have to say, I didn’t think this one up on my own. I was actually a couple of weeks post-surgery and a good friend of mine dropped by with this healthy and hearty salad and I just absolutely loved it.

Actually the whole family, even my young kiddos loved it! Being laid up for a couple of weeks, my body was screaming for something with fresh ingredients and lots of veggies and protein. This was exactly what I needed.

I ate if for dinner and then for lunch the following day. In fact I loved it so much that I sent my hubby to the grocery store that next day so we could make it again.

Since that time, this deliciously flavorful and hearty salad recipe has made it’s way to our dinner table over and over again. We’ve even used it for meal prep!

Today I want to share it with you because it’s so incredibly easy to through together! I used the easiest (aka canned when possible) version of each ingredient, but you can use fresh and it’ll taste that much better.

If you’re looking for a lighter salad recipe, check out my Summer Salad Recipe which has baked chicken, strawberries, spinach, avocado, and other goodness that will satisfy your sweet and salty cravings.

Honestly it’s salads like these that helped me to curve my appetite and drop a whopping 160 pounds. You can read more about my weight loss journey here.

This recipe serves 4-6 people depending on how you divvy it up, and whether you use it for a main dish or a side. We prepare all the ingredients and then place them in smaller respective bowls so each person can spoon out as much as they want onto their plate.

Two Ingredients to Cook Ahead of Time

You’ll start with chicken. One thing that makes this salad recipe so easy is that I almost always have some baked chicken prepped and in my fridge. You an use any chicken of your choosing (rotisserie, baked, grilled, fried, whatever you like!).

I buy several chicken breasts at a time, and throw them in a clear baking dish (sprayed with cooking spray). I drizzle extra virgin olive oil on top, followed by a sprinkle of garlic powder, onion powder, and pink salt. Bake it until the chicken is a light golden brown, or until the thickest piece of chicken is 165 degrees.

I then remove the chicken, let it cool, and cut into chunks with scissors. This make it easy to store in the fridge so I can grab and go!

When I’m ready to use the chicken I either use it as is or throw it in a skillet with a little butter, salt, garlic powder, and onion powder, to give it more of a seared texture. Either is fine!

The other ingredient that will need actual cooking is quinoa. You can use any kind you want, just follow the instructions on the package. Most quinoa calls for one part uncooked quinoa to two parts water, simmer on low/medium, covered, for about 15 minutes or until the water is evaporated.

I keep cooked quinoa in my fridge as well, so this is another ingredient that is easy for me to throw into a salad, as a side, or even with eggs in the morning.

All the Other Ingredients

Once you’ve got your chicken and quinoa ready to go, you’ll start your salad with fresh kale. I use two stocks and cut the leaves down to bite-sized pieces in order make it easier to eat. You could swap out the kale for another leafy green you like, such as spinach or mixed greens. I love the kale because it’s rich and hearty and crunchy.

You’ll use one can of black beans and one can of corn. You can heat them or not, depending upon your preference. At our house we simply pour the rinsed beans and corn into two separate smaller bowls so each person can spoon out as much as they want onto their plate.

You’ll half some grape tomatoes, and put those in a bowl as well.

The only other topping we use is some feta or goat cheese and some dressing. Our family is obsessed with this homemade ranch dressing recipe, but you can choose whatever dressing you prefer!

That’s really it! You can tweak it to your preferences and make it how you like it. You can interchange the type of cheese, add some avocado or almond slivers, or make it a southwestern type of salad by swapping dressing for sour cream and salsa.

So here ya go! Enjoy this easy, healthy and hearty salad recipe and tell us how you like it!

A special thanks to my friend Erika at http://fosteringfaithfamilyfitness.com/ who blessed our family with this delicious and nutritious meal while I was recovering from surgery!