Kale Chicken Salad
A hearty, colorful salad with massaged kale, tender chicken, crunchy carrots and red cabbage, and creamy avocado, all tossed in a simple lemon dressing.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 bunch kale
- 2 chicken breast
- 1 carrot
- ½ head red cabbage
- 1 avocado
- 1 lemon
- 3 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high and cook until golden and cooked through, about 6 minutes per side. Let rest, then slice.
- 2
Strip the kale leaves from the stems and tear into bite-size pieces. Place in a large bowl, add 1 tbsp olive oil and a pinch of salt, and massage with your hands until the leaves are tender and dark, about 2 minutes.
- 3
Shred the 1 carrot and 0.5 head red cabbage into thin strips. Add to the bowl with the kale.
- 4
In a small bowl, whisk the juice of 1 lemon with the remaining 1 tbsp olive oil and a pinch of salt to make the dressing.
- 5
Pour the dressing over the salad and toss well. Top with the sliced chicken and the 1 avocado, diced. Serve immediately.
Tools you’ll need
- skillet
- large bowl
- small bowl
- knife
- cutting board
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