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Kale Pasta Salad

Course Main Dish, Salad
Cuisine American
Keyword entree, gluten-free, lunch, salad
Servings 4 Servings

Ingredients

Salad

  • 12 oz pasta, cooked according to directions For gluten-free, I use Trader Joe's Red Lentil Pasta for added protein
  • 2 tbsp cooking oil (I use avocado oil)
  • 6 boneless chicken thighs, cut into chunks
  • 1/2 tsp salt
  • ground black pepper
  • 2-3 handfuls kale
  • 8 oz grape tomatoes, sliced in half
  • 8 oz mozzarella balls

Dressing

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar 
  • 1/8 tsp garlic powder
  • 1 tsp lemon zest  
  • 1 tsp dried parsley flakes
  • 1 tsp dried basil
  • 1/2 cup shredded/grated parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup fresh basil, chopped (optional)

Instructions

  1. Preheat pan over med heat and add 1 Tbsp oil. Saute chicken until thoroughly cooked. Season with 1/4 tsp salt and pepper.

  2. While waiting for chicken to cook, prepare salad dressing. Alternately, you can use your favorite balsamic dressing. A family favorite is Ken's Steakhouse Simply Balsamic Vinaigrette.

  3. Add kale and saute until it starts to wilt. Season with remaining 1/4 tsp salt and pepper.

  4. Transfer to bowl and add cooked pasta, tomatoes, mozzarella balls. Add dressing and toss together.

  5. Top with parmesan cheese and fresh basil.

Recipe Notes

To meal prep this salad for the upcoming week, don't combine tomatoes and fresh basil. Store these ingredients separately and add to the salad, day-of, in case they don't stay fresh, as these ingredients don't keep as well when pre-mixed.