Crispy Cheesy Chicken Salad



  • 2lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp real salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp turmeric
  • 1/4 cup aged grated parmesean (see notes for diary free options)
  • 1 zucchini
  • 1 heart of romaine
  • 4 cups baby kale
  • 1 cup pitted ripe green olives
  • 1/2 cup chopped pecans
  • 1 cup fresh basil leaves
  • 1/4 cup Greek Vinaigrette (Primal Kitchen)


  • Pre-heat your oven to 400F.
  • On a sheet pan toss your chicken thigh with all the seasoning then the olive oil.
  • Spread them out, laying each flat on the sheet pan, not overlapping.
  • Bake for 10 minutes.
  • Open the oven and carefully sprinkle a little cheese over each chicken thigh.
  • Bake for another 15 minutes.
  • While the chicken bakes, prepare your salads.
  • Start with the zoodles, spiralize or shave your zucchini into noodles. Sprinkle with salt and lay flat on a kitchen towel to dry.
  • Tear your romaine leaves into small pieces by hand (helps boost nutritional value)!
  • Pick your basil leaves from the stems.
  • Prepare four plates, each with a little kale, lettuce and zoodle.
  • Add some pecans, olives and basil to each dish.
  • Lightly sprinkle with a little salt, pepper and Parmesan.
  • When the chicken is ready, serve 1-2 thighs per plate.
  • Drizzle with dressing and dig in!


You may use Nutritional Yeast or Nutty Cheese. For the nutty cheese grind up 1/2 cup cashews with 3 garlic cloves and 1/2 tsp salt until crumbly.