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High-protein snack
Kale Chicken Salad
This Kale Chicken Salad is a bold, nourishing meal that’s anything but boring. Crispy air-fried chicken thighs, tender massaged kale, charred corn, and a perfectly poached egg come together with a…
How to make it
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Prep the Chicken
Add chicken thighs and salt to a large bag or bowl. Shake to coat and let sit at room temp for 15 minutes to season and come up to temperature. Air-Fry: Set your air fryer to 375°F (190°C) for 18 minutes. (If using boneless, skinless thighs, go for 10-12 minutes.) Place chicken skin-side up for best crisp. Poach the Eggs: Fill a small pot with water and ⅓-½ cup vinegar. Bring to a low boil. Crack eggs into ramekins and gently slip them into the swirling water. Poach for 2-3 minutes, then remove and set aside.
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Make the Dressing
Add vinegar, honey mustard, mayo, pepper, and salt to a jar or Tupperware. Seal and shake like your life depends on it. Adjust if needed-if it’s too sharp, add a little more mayo and mustard in equal parts. Char the Corn:
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Heat a dry pan over medium-high
Heat a dry pan over medium-high heat.
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Add the corn and cook for
Add the corn and cook for 5 minutes, stirring occasionally, until lightly browned and sweet-smelling. Turn off heat. Massage the Kale: Add kale to a mixing bowl with the dressing. Massage by hand for 2 full minutes-this breaks down the fibers and makes it tender and flavorful.
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Remove any tough stems as you go
Slice the Chicken: Once cooked, let chicken rest for a few minutes.
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Remove the bones (keep that crispy
Remove the bones (keep that crispy skin if you love texture) and slice into strips. Toss and Warm: Return the corn pan to medium heat, add sliced chicken and seasoning. Toss together for 30 seconds to warm and flavor everything. Assemble: Plate the kale, top with warm chicken and corn, then place a poached egg in the center. Garnish with cilantro and a lime wedge. That’s it-you’re done.
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