Are you in search of a tasty and nutritious meal that’s also quick and easy to prepare? Look no further than this delectable recipe for Kale Salad with Roasted Chicken! This salad is a wonderful blend of tender kale leaves, succulent chicken, sweet dried cranberries, and crunchy chopped walnuts, ensuring a satisfying and healthy meal that’s packed with essential nutrients.
Making the salad is a breeze. Simply wash and chop the kale into small pieces, and mix it with the roasted chicken, cranberries, and walnuts in a large bowl. In another bowl, whisk together the dressing ingredients until well-combined, then pour it over the salad and mix it well until everything is coated.
Now sit back and savor the delicious combination of flavors and textures in this scrumptious salad. With every bite, you’re getting a nutritious and balanced meal that’s sure to leave you feeling satisfied and energized. Serve it up and enjoy a healthy meal in no time at all!
Kale Salad with Roasted Chicken Recipe
Ingredients
- 1 kale bunch
- 2 cups (284 g) roasted chicken shredded
- 1/2 cup (61.5 g) dried cranberries
- 1/2 cup (59.3 g) walnuts chopped
- 1/4 cup (54.8 g) extra virgin olive oil
- 1/4 cup (61.9 g) lemon juice freshly squeezed
- 2 cloves garlic minced
- 1 teaspoon honey
- 1 teaspoon salt and pepper to taste
Instructions
- Wash kale and remove stems, chop kale into bite-sized pieces
- In a small bowl, whisk together olive oil, lemon juice, garlic, honey, salt, and pepper to make dressing
- In a large bowl, mix kale, roasted chicken, dried cranberries, and chopped walnuts
- Pour dressing over salad and toss well to coat
Notes
2. When preparing kale, make sure to remove the tough stems for a more tender texture.
3. Roast your own chicken for added flavor and control over ingredients.
4. Use a whisk to evenly combine the ingredients in the dressing for a smooth and well-mixed flavor profile.
5. Mix the salad ingredients in a large bowl to ensure even distribution of flavors and textures.
6. Toss the salad in the dressing just before serving to prevent the kale from becoming soggy.
7. Use salt and pepper to taste, as individual preferences can vary widely.
Nutrition
Data source: USDA
Storage Tips
This kale salad with roasted chicken recipe can typically last in the fridge for up to 3-4 days and in the freezer for up to 1 month.
To store in the fridge, transfer the salad into an airtight container and place it in the fridge. Make sure to keep it away from any strong-smelling foods to avoid cross-contamination.
To freeze, transfer the salad into a freezer-safe container and seal it tightly. Label the container with the name and date, and place it in the freezer.
To defrost, transfer the salad from the freezer to the fridge and let it thaw for several hours or overnight. Once thawed, give it a good mix to redistribute any moisture that may have formed during freezing.
Note: If you plan to store leftovers, it’s best to add the dressing just before serving to prevent the salad from becoming soggy.
Recipe Variations
Variation 1: Vegetarian Kale Salad – Simply omit the roasted chicken from the recipe and add in some roasted vegetables such as sweet potato, butternut squash, and/or bell peppers for added flavor and nutrition.
Variation 2: Mediterranean Kale Salad – Add in some cherry tomatoes, sliced cucumbers, crumbled feta cheese, and a drizzle of olive oil and lemon juice to give the salad a Mediterranean twist.
Variation 3: Thai Kale Salad – Use a peanut butter dressing instead of the lemon vinaigrette and top the salad with chopped peanuts, sliced red chili peppers, and cilantro for a unique and flavorful Thai-inspired dish.
Variation 4: Caesar Kale Salad – Swap out the lemon vinaigrette for a classic Caesar dressing and sprinkle the salad with croutons, shaved Parmesan cheese, and chopped bacon for a more indulgent version of this recipe.
Variation 5: Quinoa and Kale Salad – Add cooked quinoa to the kale salad for an extra boost of protein and fiber. Top with sliced avocado, chopped nuts, and a drizzle of honey mustard dressing for a hearty and satisfying meal.
What To Serve With
1. Garlic bread or breadsticks
2. Grilled vegetables such as asparagus or zucchini
3. Quinoa or brown rice
4. Fresh fruit such as sliced strawberries or grapes
5. Roasted sweet potatoes
6. Green beans or roasted brussels sprouts
7. Herb-roasted potatoes or sweet potato fries
8. Grilled or roasted corn on the cob
9. Crusty bread with herb butter
10. Classic potato salad or coleslaw
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