Cranberry Kale Chicken Pasta Salad

I’m always looking for ways to make kale more exciting, and this chicken pasta salad has become my go-to lunch prep recipe! The tangy balsamic dressing perfectly coats the hearty kale and tender penne, while the sweet dried cranberries add just the right pop of flavor. It’s filling, delicious, and actually makes me excited to eat my greens.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 85-100 g
• Fat: 60-70 g
• Carbohydrates: 115-130 g

Ingredients

For the chicken and pasta:

• 2 cups penne pasta
• 1 lb chicken breast (cut into 1-inch bite-sized cubes)
• 2 1/2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the dressing:

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1 1/2 tbsp honey
• 1 tsp dijon mustard

For the salad:

• 4 cups kale (stems removed and chopped into 1/2-inch ribbons)
• 1/4 cup dried cranberries
• 1/4 cup feta cheese
• 1/3 cup sunflower seeds

Step 1: Prepare the Pasta and Mise en Place

• 2 cups penne pasta
• 4 cups kale

Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente.

Drain and spread the pasta on a sheet pan to cool quickly—this prevents it from clumping and allows you to work on other components.

While the pasta cooks, remove the kale stems and chop the leaves into 1/2-inch ribbons, then wash and dry thoroughly (I like to use a salad spinner for this, as moisture will dilute the dressing later).

Step 2: Season and Roast the Chicken

• 1 lb chicken breast
• 2 1/2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Preheat your oven to 450°F.

In a medium bowl, toss the cubed chicken breast with 2 1/2 tablespoons olive oil, 2 tablespoons balsamic vinegar, dried oregano, salt, and pepper until evenly coated.

Spread the chicken on a baking sheet in a single layer and roast for 12-25 minutes depending on cube size, until the internal temperature reaches 165°F—the smaller the pieces, the faster they cook.

Let cool slightly before using.

Step 3: Make the Vinaigrette Dressing

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1 1/2 tbsp honey
• 1 tsp dijon mustard

In a glass jar with a tight-fitting lid, combine 1/4 cup olive oil, 3 tablespoons balsamic vinegar, honey, and Dijon mustard.

Seal the jar and shake vigorously for 15-20 seconds until the dressing is well emulsified and the honey is fully incorporated.

I prefer to make dressing in a jar like this because it's easy to shake and creates a better emulsion than whisking by hand.

Step 4: Assemble the Pasta Salad

• cooked pasta from Step 1
• roasted chicken from Step 2
• kale from Step 1
• 1/4 cup dried cranberries
• 1/4 cup feta cheese
• 1/3 cup sunflower seeds
• vinaigrette from Step 3

In a large bowl, combine the cooled pasta from Step 1, roasted chicken from Step 2, chopped kale, dried cranberries, feta cheese, and sunflower seeds.

Pour the vinaigrette from Step 3 over the mixture and toss thoroughly until everything is evenly coated and the kale is lightly massaged by the dressing.

Taste and adjust seasoning as needed.

Serve immediately or refrigerate until ready to serve.

Cranberry Kale Chicken Pasta Salad

Delicious Cranberry Kale Chicken Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Calories: 1400

Ingredients Method

Ingredients

  

For the chicken and pasta

• 2 cups penne pasta
• 1 lb chicken breast (cut into 1-inch bite-sized cubes)
• 2 1/2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the dressing

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1 1/2 tbsp honey
• 1 tsp dijon mustard

For the salad

• 4 cups kale (stems removed and chopped into 1/2-inch ribbons)
• 1/4 cup dried cranberries
• 1/4 cup feta cheese
• 1/3 cup sunflower seeds

Method

 

1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain and spread the pasta on a sheet pan to cool quickly—this prevents it from clumping and allows you to work on other components. While the pasta cooks, remove the kale stems and chop the leaves into 1/2-inch ribbons, then wash and dry thoroughly (I like to use a salad spinner for this, as moisture will dilute the dressing later).
2. Preheat your oven to 450°F. In a medium bowl, toss the cubed chicken breast with 2 1/2 tablespoons olive oil, 2 tablespoons balsamic vinegar, dried oregano, salt, and pepper until evenly coated. Spread the chicken on a baking sheet in a single layer and roast for 12-25 minutes depending on cube size, until the internal temperature reaches 165°F—the smaller the pieces, the faster they cook. Let cool slightly before using.
3. In a glass jar with a tight-fitting lid, combine 1/4 cup olive oil, 3 tablespoons balsamic vinegar, honey, and Dijon mustard. Seal the jar and shake vigorously for 15-20 seconds until the dressing is well emulsified and the honey is fully incorporated. I prefer to make dressing in a jar like this because it's easy to shake and creates a better emulsion than whisking by hand.
4. In a large bowl, combine the cooled pasta from Step 1, roasted chicken from Step 2, chopped kale, dried cranberries, feta cheese, and sunflower seeds. Pour the vinaigrette from Step 3 over the mixture and toss thoroughly until everything is evenly coated and the kale is lightly massaged by the dressing. Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to serve.