I have a real flavor-packed favorite to share today: my Mediterranean kale salad.
I’ve been making variations of Panera-inspired salads at home lately, and this one might be my favorite yet. It’s crunchy, bright, and satisfying — not a sad lunch salad in sight. It also fills me up and leaves me feeling good, thanks to the wholesome ingredients.
Why I love it
Last fall we started ordering the modern Greek quinoa salad at Panera, and adding smoked pulled chicken to it was a game changer. For this homemade version I keep things simple and use shredded rotisserie chicken when I’m short on time. If you have a smoker, smoked chicken would be delicious, but rotisserie works beautifully and makes dinner effortless.
Quinoa adds texture
Panera’s version includes a tomato sofrito, but I preferred a cleaner Mediterranean flavor profile, so I simply add cooked quinoa. It’s quick to make — about 15 minutes — and adds great texture and substance. Make an extra batch to stash in the fridge for breakfast bowls or burrito bowls later in the week.
The salad pulls together simple, bold elements: shredded kale, shredded chicken, quinoa, cherry tomatoes, roasted red peppers, Kalamata olives, thinly sliced cucumber, crumbled feta and a bright lemon vinaigrette. For crunch and a bit of sweetness, I love topping it with honey-roasted sliced almonds — they bring a wonderful texture contrast to every bite.
Mediterranean Kale Salad
Mediterranean Kale Salad
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Ingredients
- 4 cups curly green kale, shredded with a knife
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1 ½ cups cooked, shredded chicken
- 1/2 cup cooked quinoa (tricolor quinoa works well)
- 1 cup cherry tomatoes, halved
- ½ cup diced roasted red peppers
- ½ cup thinly sliced cucumber
- 1/3 cup chopped Kalamata olives
- ¼ cup sliced almonds
- ¼ cup crumbled feta cheese
- 2 tablespoons diced shallot
- lemon wedges, for spritzing
lemon vinaigrette
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/2 teaspoon dill weed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
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If needed, cook the quinoa according to package directions (about 15 minutes). Let it cool slightly before adding to the salad.
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Place the shredded kale in a bowl and massage the leaves with 1 teaspoon of olive oil. Let the kale rest for about 10 minutes. After resting, season with salt and pepper and toss to combine.
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To assemble the salad, add the shredded chicken and cooked quinoa to the kale and toss. Add the cherry tomatoes, roasted red peppers, cucumber, olives, almonds, feta and diced shallot. Drizzle with some of the lemon vinaigrette, toss, and serve with extra dressing and a lemon wedge.
lemon vinaigrette
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Whisk together the red wine vinegar, lemon juice, honey, minced garlic, dill, oregano, salt and pepper. Continue whisking while slowly streaming in the olive oil until the dressing is emulsified. Store any leftover dressing in a sealed container in the refrigerator for up to a week.
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I appreciate you so much!
Majorly crave-worthy.