Go Back
+ servings
0 from 0 votes
Italian Kale and Radicchio Lentil Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories per serving: 298 kcal
  • 1 1/2 lb raw chicken breast
  • 8 cups kale, chopped (140 grams)
  • 4 cups radicchio, sliced (140 grams)
  • 1/2 cup dry green lentils, cooked according to package directions (88 grams)
  • 1/2 cup pomegranate arils (85 grams)
  • Optional toppings: feta cheese
  • 5 tbsp olive oil (2.5 oz)
  • 1/4 cup white wine vinegar (2 oz)
  • 2 tbsp lemon juice (1 oz)
  • 2 tbsp honey (1 oz)
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/4 tsp red pepper flakes
  • Optional: 2 tbsp grated Parmesan cheese
  1. Whisk together all marinade/dressing ingredients except Parmesan cheese (if using).  Pour half of the dressing over the chicken breast in a resealable bag or container.  Marinate for at least 1 hour.

  2. If desired, whisk Parmesan cheese into remaining salad dressing (not included in nutrition info).

  3. Assemble salad by tossing kale, radicchio, and cooked lentils with most of the remaining dressing, conserving some for on top of the chicken once cooked. (Keep dressing separate if meal prepping the salad.)

  4. Grill chicken until cooked through, about 5 minutes per side, depending on thickness.  Allow chicken to rest for 5 minutes before slicing and placing on top of salads.

  5. Top chicken with remaining dressing and pomegranate arils.  Add feta cheese, if desired (not included in nutrition info).

Nutrition Facts
Italian Kale and Radicchio Lentil Salad
Amount Per Serving
Calories 298 Calories from Fat 99
% Daily Value*
Fat 11g17%
Cholesterol 66mg22%
Sodium 90mg4%
Potassium 648mg19%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 8g9%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.