Everything Bagel Chicken and Kale Salad with Crunchy Veggies

This vibrant salad transforms sturdy kale into a tender, crave-worthy base, loaded with crunchy radishes, juicy grape tomatoes and crisp cucumber. A tangy Dijon dressing ties it all together, while seared chicken and a shower of everything bagel seasoning add savory depth.

Perfect for a quick weeknight dinner or a satisfying lunch, this bowl is packed with protein and flavor. The secret? Massaging the kale with olive oil and seasoning makes it irresistibly tender-never tough or fibrous.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

3 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Remove and discard large stems from kale; chop into bite-size pieces. Trim and thinly slice radishes into rounds. Halve grape tomatoes lengthwise. Trim and thinly slice cucumber into rounds.
2. In a large bowl, combine kale, 1 teaspoon everything bagel seasoning and 1 teaspoon olive oil. Using your hands, massage the kale (like kneading dough) until leaves are tender, about 1 minute. Don’t skip this step-massaging helps the kale wilt slightly for a tender texture.
3. Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or heavy-bottomed pan until about ¼ inch thick. Season all over with salt and pepper.
4. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board to rest.
5. In a small bowl, whisk together Italian dressing, Dijon mustard and 1 tablespoon water until combined.
6. To the bowl with kale, add radishes, tomatoes, cucumber and as much dressing as you like. Toss until evenly coated.
7. Slice chicken crosswise. Divide kale salad between bowls, top with sliced almonds and chicken and sprinkle with remaining everything bagel seasoning. Serve immediately.

Recipe Tips

FAQ

Can I use a different green instead of kale?

Yes, you can substitute with spinach or mixed greens, but note that the texture and massaging step will differ.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Add almonds just before serving to keep them crunchy.

Can I make this salad vegan?

To make it vegan, omit the chicken and use a plant-based protein like tofu or chickpeas. Also, check that your dressing is vegan-friendly.