Kale Chicken Salad
User Reviews
5
Kale Chicken Salad
Description
Kale Chicken Salad is composed of hearty kale leaves broken down by massaging with a lemon-based dressing infused with garlic, white wine vinegar, and avocado oil, resulting in a tender, flavorful green base. Cooked quinoa adds bulk and subtle nuttiness, while diced rotisserie chicken contributes protein. Vegetables such as chopped tomatoes, sliced bell peppers, and red onions (either pickled or raw) bring freshness and varied textures. Crumbled feta cheese lends a creamy, salty dimension, and roasted pepitas or sunflower seeds add crunch.
The salad works well for lunch servings, offering a wholesome and bright meal with varied textures and tastes. The dressing also acts as a quick pickle for the onions, enhancing flavor depth. It can be customized with extra protein or vegetables to personal preference.
Notes encourage experimenting with extra ingredients like almonds or carrots and using different dressings while compensating for added volume with more dressing to maintain flavor balance. It keeps well for next-day lunches.
Ingredients
- 2 cups kale chopped
- 1 cup chicken rotisserie, chopped
- 1 cup quinoa cooked
- ½ cup chickpeas (drained and rinsed from can)
- ½ cup tomato chopped
- ½ cup mini bell peppers pickled or plain, sliced
- ¼ cup red onion pickled or plain, finely sliced
- 2 TBSP feta cheese crumbled
- 2 TBSP Pepitas and/or sunflower seeds, roasted
LEMON DRESSING
- 1 lemon (juiced)
- 1-2 TBSP avocado oil or light olive oil
- ½ tsp white wine vinegar
- 1 small clove garlic
- ¼ tsp salt or extra to taste, sea salt
- ⅛-¼ tsp black pepper to taste
Instructions
- Mince fresh garlic and add to remaining dressing ingredients. Set aside. To make quick marinated onion, toss red onion into the dressing to soak while you prep the remaining ingredients.
- Wash and dry kale and remove kale leaves from the stem. (I use my trusty salad spinner) Chop kale into small pieces and add to a large salad bowl. Drizzle with a spoonful of dressing. Massage into leaves for extra flavor.
- Add cooked quinoa and chicken, along with tomatoes, peppers, onion (if not marinating in dressing) and feta.
- Top with pepitas and/or sunflower seeds and mix well. Enjoy! The recipe makes two lunch-sized salads and can easily be doubled if needed. I enjoyed one bowl right away and had the remainder the next day for lunch. Yum!
Notes
- Feel free to increase protein by adding more chickpeas or chicken to suit your appetite.
- Extra vegetables such as bell peppers, broccoli, carrots, or sliced almonds work well and add crunch.
- You can substitute the lemon dressing with other dressings like zesty Italian or Greek; just add extra dressing to keep the salad flavorful.
- The salad makes two lunch-sized portions and keeps well for leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 75mg | 25% |
| Sodium | 684mg | 29% |
| Potassium | 1092mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 8732IU | 175% |
| Vitamin C | 175mg | 194% |
| Calcium | 348mg | 35% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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