Massaged Kale Salad with Chicken, Couscous and Balsamic Vinaigrette

Think kale salad is so 2010s? Not if you make it like this! First, massage the leaves with salt until tender, then add juicy tomato and springy couscous. Top it all off with crunchy Italian-seasoned roasted chickpeas for savory crunch. The salad is tossed with a tangy balsamic vinaigrette and sprinkled with buttery, herby toasted panko breadcrumbs and lots of Parmesan cheese.

This plant-based dinner is so now! It’s a complete meal that’s both satisfying and full of flavor. Perfect for a weeknight dinner or a healthy lunch.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas; pat very dry with paper towels. Toss chickpeas on a baking sheet with a drizzle of oil, half the Italian Seasoning, salt and pepper. Roast on top rack until golden and tender, 18-20 minutes. (Chickpeas may pop a bit while roasting.)
2. Meanwhile, in a small pot, combine couscous, 1 cup water, 1 tsp Italian Seasoning and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 6-8 minutes. Drain if necessary and transfer to a plate to cool.
3. While couscous cooks, melt 1 TBSP butter in a medium pan over medium-high heat. Add panko, remaining Italian Seasoning, salt and pepper. Toast, stirring, until light golden, 2-3 minutes. Transfer to a plate (panko will darken as it cools).
4. Remove and discard any large stems from kale; chop into bite-size pieces. Dice tomato. Transfer kale to a large bowl; season with a pinch of salt. Using your hands, massage kale until leaves are tender, about 1 minute. (Don’t skip this step-massaging helps kale wilt slightly for a tender texture.)
5. In a small bowl, whisk together balsamic glaze, mustard and 2 TBSP olive oil until smooth. Season with salt and pepper.
6. To the bowl with kale, add tomato, cooled couscous, roasted chickpeas and dressing. Toss until evenly coated; taste and season with salt and pepper. Divide salad between bowls; top with herby panko and Parmesan.

Recipe Tips

FAQ

Can I use a different type of kale?

Yes, any variety of kale works well. Just be sure to remove the tough stems and massage the leaves as directed.

Can I make this salad ahead of time?

You can prep the components ahead, but toss with dressing just before serving to keep the salad crisp.

Is there a substitute for pearl couscous?

You can use regular couscous or quinoa, but adjust cooking times accordingly.