Chicken Marsala Kale Salad
on May 30, 2024
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Indulge in our Chicken Marsala Kale Salad! A healthy, flavorful twist on a classic, perfect for any meal.
Table of Contents
What Makes This Recipe Great
The simplicity as well as the deep flavor profile makes this Chicken Marsala Kale Salad a new favorite of mine. I was scrolling back through all the hundreds of recipes I have created in the last ten years and I stumbled upon an old chicken marsala recipe and decided it was high time to reinvent it. Obviously kale is the perfect combination with the marsala wine and mushrooms to create a lovely protein forward lunch you can enjoy while the kids each nuggets.
Ingredients Information
- Chicken breasts– These can be any size because we will be pounding them.
- Salt & pepper
- Garlic powder- this is different than garlic salt
- Avocado oil– you can use Olive Oil as well
- Mushrooms-any mushroom that you love will be great
- Garlic Cloves
- Shallots
- Marsala wine– you can use more chicken broth if you would like to omit the wine
- Chicken broth
- Chopped kale
- Lemon
- Parmesan cheese– block of parmesan is best to grate it when you need it
Step By Step
- Take your chicken and slice thinly and sprinkle with salt, pepper and garlic powder on both sides. Add to your cast iron skillet and cook for about 4 minutes per side.
- To the same pan add a bit more oil and add the chopped mushrooms and cook down for a few minutes then add the garlic and shallots and cook down again. Next add the marsala and chicken broth and cook down until the liquid is mostly evaporated.
- Chop the kale and add to a large bowl, massage dressing to the kale to allow it to break down a bit. Add the chopped chicken and mushrooms as well as the parmesan cheese. Enjoy.
Pro Tip
- Feel free to use any protein you like for this recipe, steak or pork loin would also work.
Frequently Asked Question
Can I use something other than Kale?
Yes of course, any leafy greens will work. Spinach, chard even cabbage.
Chicken Protein Lunches
Chicken Marsala Kale Salad
Ingredients
- 2 chicken breasts
- Salt, pepper and garlic powder
- 2 tbsp avocado oil
- 2 cups sliced mushrooms
- 2 cloves garlic
- 1 tbsp chopped shallots
- ⅓ cup marsala wine
- ¼ cup chicken broth
- 16 oz. kale, chopped
- 2 tbsp avocado oil
- Juice of 1 lemon
- ⅓ cup grated parmesan cheese
Instructions
- Use a chefs knife to slice the chicken breasts in half in order to make 4 thinly sliced chicken breasts.
- Sprinkle both sides of the chicken with salt, pepper and garlic powder.
- In a cast iron add 1 tbsp oil and let it heat up.
- Add chicken breasts to the pan and cook for about 4 minutes per side until cooked through. Set aside.
- In either the same cast iron skillet or a separate one, add the remaining 1 tbsp oil.
- Add in sliced mushrooms and cook for 7-10 minutes stirring occasionally. Then add in garlic and shallots and cook for another 2 minutes.
- Add marsala wine and chicken broth and cook for another 5-7 minutes or until the liquid has mostly evaporated and thickened. Pour the remaining liquid into a mason jar.
- Add kale to a bowl.
- In the mason jar with reserved liquid, add 2 tbsp avocado oil and juice of 1 lemon and shake. Add salt and pepper to taste.
- Pour dressing over the kale and massage well to combine and break down kale a bit.
- To assemble salad, top kale with mushrooms, chopped chicken and parmesan cheese.
