You might be wrong to think that a salad isn’t enough to fill you up. This Kale and Chicken Salad bursts with juicy chicken breasts, celery, almonds, celery, and plenty of fabulicious Kale. It’s delicious and crunchy! What about the flavor? Don’t worry, and I’ve not forgotten about the flavor. The salad is soaked in a rich, creamy, honey Dijon dressing that’s tangy, sweet, & creamy. Sprinkle some sweet golden raisins on top to add sweetness. The best part? This salad can be used for weekly meal prep because all ingredients are resistant to refrigeration.
This Kale and chicken salad is a great alternative to regular chicken salad. The ingredients are the same as in a traditional chicken salad, but they are placed on a bed of greens. The dressing is slightly thinner to make it pourable instead of being a thick binder. You can customize this recipe just like regular chicken salad.
CAN I USE DIFFERENT GREENS?
Sure! You can substitute kale with other greens if you don’t like it. I prefer crunchy green, such as Romaine or finely shredded cabbage, but you can use any green for fresh salads.
HOW DO YOU USE CHICKEN?
I used chicken breasts that I had prepared in bulk. I then sliced them and cooked them quickly in a skillet. This recipe calls for 1.5 cups of chopped chicken.
RAISIN SUBSTITUTES
This recipe is delicious! I love the lightly sweet golden raisins. But you can also substitute dried cranberries or chopped apples for more crunch. Or even fresh grapes (sliced).
DRESSING OPTIONS
You don’t have to make this dress from scratch. A store-bought poppyseed or honey mustard dressing will work great with this salad.
HOW TO MAKE CHICKEN AND PREP KALE SALAD
This salad is resistant to refrigeration due to its crunchy, sturdy nature. To preserve the crunch factor, I recommend storing the dressing on the side. However, the rest of the ingredients can be kept together in single-serving containers. Pre-prepared salads can be kept in the refrigerator for approximately 3-4 days.
CRUNCHY CHICKEN AND CHICKEN SALAD
Crunchy Kale and Chicken Salad are rich in flavor and texture. It also has a homemade, tangy-sweet dressing. This is a great choice for weekly meal prep.
Prep time: 15 minutes
Total Time: 15 minutes
INGREDIENTS
SALAD
- 1.5 cups chopped chicken ($4.33)
- 6 cups chopped Kale (1.25)
- 1 cup chopped celery ($0.37)
- 1/3 cup chopped or slivered almonds ($0.79)
- 1/3 cup golden raisins ($0.47)
DRESSING
- 1/2 cup mayonnaise ($0.50)
- 3 Tbsp apple cider vinegar ($0.18)
- 1.5 Tbsp honey ($0.27)
- 1/2 Tbsp Dijon mustard ($0.09)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
INSTRUCTIONS
- Cut the cooked chicken into bite-sized pieces. Cut the celery into small, bite-sized pieces.
- Take the Kale out of the stems and cut it into pieces about 1-2 inches. Rinse the well with water in a colander and drain the well.
- Mix mayonnaise, vinegar, honey, Dijon, salt and pepper to make the dressing.
- Start with a base of Kale. Next, add the chopped chicken, celery, almonds and raisins. Toss the salad until coated with the dressing.
NUTRITION
Serving: 1 salad Calories 446 kcal Carbohydrates 28 g Protein 23 g Fat 28 g Sodium 444 mg Fiber 2 g
