Garlicky Chicken and Kale Salad with Roasted Carrots, Apple and Creamy Lemon Fig Dressing

This vibrant salad brings together tender roasted carrots, crisp apple slices and hearty kale, all tossed in a creamy lemon fig dressing with a hint of heat. Topped with warm, garlicky sliced chicken and crunchy almonds, it’s a satisfying low-carb dinner that’s packed with flavor and texture.

The dressing is the star-a luscious blend of mayonnaise, fig jam, Dijon mustard and hot sauce, balanced with fresh lemon juice and olive oil. It coats every leaf and pairs beautifully with the savory chicken. Ready in about 35 minutes, this dish is perfect for a quick yet impressive weeknight meal.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter the lemon.
2. Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until tender, 20-25 minutes.
3. In a large bowl, combine kale, a drizzle of olive oil and a pinch of salt. Using your hands, massage the kale until leaves are tender, about 1 minute. (Massaging helps soften the kale, making it more tender and pleasant to eat.)
4. Pat chicken dry with paper towels and season all over with garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (Reduce heat if browning too quickly.) Transfer to a cutting board to rest.
5. While chicken cooks, in a medium bowl, whisk together mayonnaise, fig jam, Dijon mustard, hot sauce, juice from half the lemon and 3 tablespoons olive oil. (For less spice, use half the hot sauce.) Season with salt and pepper to taste. Thinly slice half the apple.
6. Slice the rested chicken crosswise. Add about three-quarters of the dressing to the bowl with kale; toss to coat. Add roasted carrots, sliced apple and half the sliced almonds. Toss to combine; season with salt and pepper if needed. Divide salad between bowls, top with sliced chicken, drizzle remaining dressing over chicken and garnish with remaining almonds. Serve immediately.

Recipe Tips

FAQ

Can I use a different green instead of kale?

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

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Dress just before serving.

Can I make this salad vegan?

To make it vegan, omit the chicken and use a plant-based mayonnaise. You can also add roasted chickpeas for protein.