This kale salad is made with Tuscan kale massaged with pesto and topped with chicken, blue cheese, and parmesan. It made a quick lunch and will hold up in the fridge for a second meal.
I am hoping to share more real life meals as mini recipes with you guys. Mini recipes and how-tos – like in the old KERF days. Somewhere along the way (in the past twelve years – ha!) I adopted the mindset that a post needed 15 perfectly styled photos to be ‘legit’ recipe post. That’s hogwash! If I inspire one person’s lunch menu I can rest my hat.
Pesto Tuscan Kale Salad
This kale salad came together in minutes thanks to ingredients I had on hand: pre-chopped Tuscan kale, pesto in a jar, and leftover smoked chicken. Of course you could make your own pesto or use any protein you had in your fridge – from hard-boiled eggs to salmon to tofu.
A Few Flavorful Ingredients
Sometimes just a little of something fancy elevates the whole dish. A few ingredients that are always worth it: lemon zest, fresh herbs, salt blends, and good olive oil. I used , a little lemon zest and a squeeze of juice, a little chopped fresh dill, a special salt from Feast and a Lemon olive oil from Oliva.
With pesto, a drizzle of oil, lemon and zest, and a sprinkle of salt.
Warm chicken + a little blue cheese + parmesan (double cheese, but it’s good!) If you have time to make homemade croutons – DO IT. Sprinkle in fresh dill.
How I Made It
Pesto Massaged Kale Salad
- 1 bag Tuscan kale
- 1/4 cup pesto
- 1/2 lemon juice and zest
- 1/2 tbsp olive oil
- 2 pinches salt
- 1/2 cup chopped chicken
- 1 tbsp crumbled blue cheese (like Bleu d'Auvergne)
- 1 tbsp fresh dill
- 1 tbsp shredded parmesan
- Pour kale into a large bowl.
- Add pesto, olive oil, lemon juice and zest, and salt and massage kale for 1-2 minutes, until it's shiny.
- Top with chicken and blue cheese. Sprinkle with parmesan.