Everything Bagel Chicken and Kale Salad with Dijon Dressing

This salad transforms humble kale into a crunchy, crave-worthy bowl that’s both virtuous and indulgent. Peppery radishes, juicy grape tomatoes and crisp cucumber mingle with tenderized kale in a tangy Dijon dressing. Topped with juicy seared chicken and a shower of sliced almonds and everything bagel seasoning, every bite is a flavor explosion.

Perfect for a quick weeknight dinner or a satisfying lunch, this recipe comes together in just 20 minutes. The secret is massaging the kale with olive oil and seasoning, which softens the leaves and makes them wonderfully tender. The everything bagel seasoning adds that iconic savory, sesame and garlicky crunch that takes this salad over the top.

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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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView 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 any large stems from the kale; chop the leaves into bite-size pieces. Trim and thinly slice the radishes into rounds. Halve the grape tomatoes lengthwise. Trim and thinly slice the cucumber into rounds.
2. Pat the chicken cutlets dry with paper towels. Place each cutlet between two large pieces of plastic wrap and pound with a meat mallet or heavy-bottomed pan until about ¼ inch thick. Season both sides with salt and pepper.
3. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
4. Meanwhile, place the chopped kale in a large bowl. Add 1 teaspoon of everything bagel seasoning and 1 teaspoon of olive oil. Using your hands, massage the kale (as if kneading dough) until the leaves are tender and slightly wilted, about 1 minute. (Don’t skip this step-massaging softens the kale’s texture.)
5. In a small bowl, whisk together the Italian dressing, Dijon mustard and 1 tablespoon of water until combined.
6. Add the sliced radishes, halved tomatoes and cucumber rounds to the bowl with the kale. Pour in as much dressing as you like and toss until everything is evenly coated.
7. Slice the rested chicken crosswise into strips. Divide the kale salad among serving bowls. Top with the sliced chicken and sprinkle with sliced almonds and the remaining everything bagel seasoning. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of greens instead of kale?

Yes, you can substitute kale with other sturdy greens like spinach or mixed greens, but note that the texture and massaging step will differ. For best results, stick with kale.

What can I use instead of everything bagel seasoning?

If you don’t have everything bagel seasoning, you can make your own by mixing sesame seeds, poppy seeds, dried garlic, dried onion and salt. Alternatively, use a sprinkle of sesame seeds and garlic powder.

How should I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing separate and add just before serving to prevent sogginess.