Grilled Chicken Salad with Kale, Veggies, & White Beans
If you're looking for a wholesome meal that checks all the boxes--will keep you full, is loaded with veggies, and downright delicious--my Grilled Chicken Salad with Kale, Veggies, & White Beans is your new go-to. It's colorful, satisfying, and just as good served warm as it is chilled. Thanks to a homemade honey mustard vinaigrette every bite is layered with flavor. Ideal for meal-prepped lunches or feeding a crowd!
Pin Recipe
Servings: 6 servings
Calories: 482kcal
Equipment
Large sealable bag or Tupperware with lid
Glass jar with lid
Grill spray
Ingredients
For the Chicken
- 2 large (or 3 medium) boneless skinless chicken breasts
- ¼ cup extra virgin olive oil
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Honey Mustard Vinaigrette
- ¾ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ½ medium shallot, minced, about 2-3 Tbsp
- 2 Tbsp chives, thinly sliced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Remaining Salad Ingredients
- 1 small head of lacinato kale, ribs removed, leaves thinly sliced, about 4 cups
- Extra virgin olive oil
- 1 large zucchini, ends trimmed, cut into quartered wedges
- 1 large yellow squash, cut into quartered wedges
- 1 cam navy beans, drained and rinsed (or other small white beans)
- 1 large ripe avocado, peeled and cut into ½-inch dice
- ¼ cup pine nuts, toasted
- 4 oz feta cheese, crumbled
- 10-12 fresh basil leaves, thinly sliced, plus more for serving
- Flaky sea salt
Instructions
- Marinate the chicken. Place ¼ cup extra virgin olive oil, 1 tsp dried oregano, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper in a large mixing bowl, sealable bag, or Tupperware, then mix well. Add chicken breasts, then either toss in the marinade, or seal the container and shake thoroughly. Refrigerate for 30 minutes or up to overnight.
- Make the dressing. Combine ¾ cup olive oil, ¼ cup apple cider vinegar, 2 tsp Dijon, 2 tsp honey, minced shallot, 2 Tbsp sliced chives, ½ tsp kosher salt, and ¼ tsp black pepper in a mason jar. Secure with a lid, then shake vigorously. Alternatively, you can place all ingredients in a small bowl, then whisk. Set aside.
- Massage the kale. Place thinly sliced kale leaves in a large (and I mean large!) mixing bowl, then drizzle with 2 Tbsp extra virgin olive oil. Use your hands to massage the oil into the kale.
- Prepare the vegetables. Place quartered zucchini and squash wedges in a large mixing bowl, then drizzle with 2 Tbsp olive oil, ¾ tsp kosher salt, and ¼ tsp black pepper. Toss to thoroughly coat.
- Grill the chicken. Preheat a grill over medium-high heat. When hot, coat the grates with grill spray. Carefully add the chicken breasts, allowing any excess marinade to drip off before placing them on the grill. Cook for 5-7 minutes on the first side, then flip and cook for an additional 5-7 minutes on the second side. The internal temperature of the chicken should register 165°F (74°C).
- Grill the vegetables. To the grill, add seasoned zucchini and squash, placing the wedges directly on the grill grates. Cook for 3-4 minutes per side, about 12-14 minutes, until the veggies are tender, charred, and have an almost creamy texture. Transfer to a cutting board. When cool enough to handle, cut into bite-size pieces.
- Cut the chicken. The chicken should rest for about 5 minutes before slicing. When ready, cut into small bite-size pieces, about ½-1-inch in size.
- Assemble the salad. To the kale, add grilled chicken, grilled veggies, rinsed white beans, diced avocado, ¼ cup toasted pine nuts, 4 oz crumbled feta cheese, and thinly sliced basil leaves. Drizzle the salad dressing on top (as much as you like!), then toss to thoroughly coat. Taste, adjust seasoning, then serve immediately with a sprinkle of flaky sea salt and extra fresh basil. Can also be served at room temperature or straight out of the fridge. Enjoy!
Notes
- I encourage you to make this salad in advance! Marinate the chicken (or even go ahead and grill it!), massage the kale, and whisk up the dressing ahead of time. Store everything separately in the fridge, then assemble when ready to eat.
- Store: Transfer any leftover salad to an airtight container for up to 4 days (avocado may brown a bit). A quick toss with extra dressing will freshen it right up.
- Not meant to be frozen: While you can freeze grilled chicken on its own, the assembled salad won’t freeze well. It’s best enjoyed fresh.
Nutrition
Calories: 482kcal | Carbohydrates: 8g | Protein: 13g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 673mg | Potassium: 507mg | Fiber: 2g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 1mg
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