Parmesan Pistachio Kale Salad with Maple Balsamic Chicken

Dino kale - also known as Tuscan kale, lacinato kale, black kale, or cavolo nero - has to be my favourite type of kale. With lots of earthy, nutty flavour and its hearty texture, this beautiful dark blueish-green cooking green is very versatile and packed full of nutrients! 

This recipe works with or without the chicken, you can sub in a different source of protein, and it works as a main meal or a side! We used our own Manorun pasture raised chicken {If you’re interested in purchasing chicken from the farm, we have fresh chicken dates coming up from July 4th to July 14th. After that we will have frozen chicken available throughout the year from our storefront.} This recipe works well for 4 people if using it as a side dish, and 2 if using it as a main! 


Maple Balsamic Chicken:

  • ¼ cup balsamic vinegar
  • 2 Tbsp pure maple syrup
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • ½ tsp. fresh thyme
  • 1 tsp. cayenne
  • Salt and black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 2 Tbsp olive oil

Kale Salad

  • 1 bunch lacinto {dino} kale, leaves removed from stems and chopped
  • ½ tbsp olive oil
  • ¼ cup pistachios, chopped
  • ½ cup shaved parmesan cheese
  • 3 tbsp greek yogurt
  • 4 garlic scapes
  • 1 tbsp freshly snipped chives
  • ½ tbsp dijon mustard
  • 2 tsp red wine vinegar
  • ½ lemon, juiced
  • ½ cup olive oil
  • salt and pepper to taste


  • In small bowl, whisk together balsamic vinegar, maple syrup, mustard, garlic, thyme, cayenne and salt and pepper. Pour over chicken breasts and leave to marinate for at least 30 minutes or, if you have time, overnight.
  • Heat olive oil in a large skillet over medium-high heat until oil shimmers, about 3 to 4 minutes. Add chicken breasts to the skillet {set marinade off to the side}. Allow chicken to cook for about 7 to 8 minutes on one side. Flip chicken over and cook the other side for another 7 to 8 minutes. You’ll know the chicken is done when the juices run clear and the inside temp has reached 160 to 165 degrees.
  • While chicken is cooking, place the kale leaves in a large bowl. Drizzle with the olive oil and massage the oil into the leaves.
  • Let the kale sit while you make the dressing.In a food processor, combine the parmesan {save handful for salad topping}, yogurt, garlic scapes, mustard, vinegar, lemon juice, salt and pepper. Blend. With the processor still on, stream in the olive oil until a creamy dressing forms {This will make more dressing than needed, but you can store it sealed in the fridge for about 3-4 days}. Set aside. 
  • Remove chicken from skillet and cut into 1-inch slices. Pour the remaining marinade into the heated skillet. Scrape up any brown bits and allow marinade to bubble up and cook, stirring occasionally. Add chicken back into the skillet, coating well. 
  • Drizzle a few tablespoons of the dressing over the kale and toss it well. Cover with the chopped pistachios, shaved parmesan, and pan roasted maple chicken. Serve!