Kale and Chicken Salad

I followed the method exactly, so the credit goes to you!” Tammy A Crunchy Twist on Chicken Salad If you love regular chicken salad , I think you’ll love this crunchy kale and chicken salad, too. It has the same creamy, tangy, sweet flavors as traditional chicken salad, but instead of being mixed into one thick, scoopable salad, the chicken, nuts, dried fruit, and celery are layered over crunchy kale.

I love this one for meal prep as kale is sturdy enough to stay crisp in the fridge, especially if you keep the dressing on the side until serving. If you’re cookery the chicken yourself, cook it to an internal temperature of 165°F and let it cool for 5-10 minutes before adding it to the salad so it doesn’t wilt the kale.

After rinsing the kale, let it drain well or pat it dry with a clean towel so the honey-Dijon dressing can cling to the leaves instead of sliding off. This salad is meant to be crunchy, but if raw kale is a little too sturdy for you, massage it with 1-2 tablespoons of dressing for 30-60 seconds before adding the other elements. Chop the chicken and celery into small, bite-sized pieces so you get a little chicken, crunch, sweetness, and creamy dressing in every forkful.

This dressing is tangy, sweet, and creamy, just like a thinner version of a classic chicken salad dressing. Remove the kale from the stems, tear it into 1-2 inch pieces, rinse well in a colander, and drain well. To build the salad, start with a base of kale, top with the chopped chicken and celery, almonds, and raisins.

You can in addition cook a chicken breast in a pan and then let it cool for 5-10 minutes so it doesn’t wilt the greens. Slice 1 chicken breast (about 0.75lb. total) in half to create 2 smaller filets. Cook in a skillet over medium-low for 5 minutes , then flip and cook until the internal temperature reaches 165ºF. ** If you’re not into kale , you can swap it out with your favorite greens. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.

This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner, so it’s pourable and will easily coat all of the kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces.

Chop the cooked chicken into similar-sized pieces (about 1½ cups chopped). Start with your bed of chopped kale, then add the chopped chicken and celery. Serving Suggestions This kale and chicken salad is already pretty filling on its own, so you don’t need much to make it feel like a full meal.

Storage Instructions Store the undressed salad in an airtight container in the refrigerator for up to 3-4 days. For the best texture, keep the dressing in a separate container and add it just before serving.

If you’ve already tossed the salad with the dressing, give it a good stir before serving, and add a few extra almonds on top to freshen the texture.