Kale Salad with Herb-Roasted Chicken

kale salad with herb-roasted chicken
  • 35M Total Time

  • 15M Prep Time

  • 10 Ingredients

  • 4 Servings

This Kale Salad with Herb Roasted Chicken and Balsamic Vinaigrette is the perfect mix of crunchy, sweet, and savory. Plus, the high-quality protein from the chicken breast and hard boiled eggs will help keep you satisfied.


  1. Preheat the oven to 400F. Line a baking sheet with parchment paper and add chicken pieces. Spray chicken lightly with cooking oil spray.

  2. Top each piece evenly with parsley, oregano, and garlic powder until well coated. Bake chicken breast for about 15 to 20 minutes until cooked through with an internal temperature of 165F. Slice evenly into half-inch strips.

  3. Add kale, mixed greens, chicken, eggs, grapes, granny smith apple, and pecans to a large serving bowl. Toss with dressing and serve.

  4. Note: The USDA recommends cooking eggs until the yolk and whites are firm.


  • 1 pound chicken breast, split into two pieces
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 4 cups baby kale
  • 4 hard-boiled eggs, halved
  • 1 cup red grapes, halved
  • 1 medium granny smith apple, thinly sliced (about 1 cup)
  • 1/4 cup pecans, chopped
  • 1/4 cup balsamic vinaigrette

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.