5 from 12 votes
Kale Chicken Salad
The Kale Chicken Salad blends chopped kale massaged with lemon dressing, cooked quinoa, rotisserie chicken, and a variety of vegetables including tomatoes, bell peppers, and red onion. Feta cheese and roasted seeds add creaminess and crunch, providing a balanced texture and bright flavors from the lemon-garlic dressing.
Prep Time
20 mins
Total Time
20 mins
Servings:
2
servings
Calories:
505 kcal
Course:
Salad
Cuisine:
American
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!
Cup of 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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 505
% 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.