Healthy Kale Chicken Salad With Honey Chipotle Dressing
A vibrant and nutritious salad combining earthy kale with tender chicken and a sweet and spicy honey chipotle dressing.
Equipment
- Mixing Bowl
Ingredients
Salad Ingredients
- 4 cups Kale, chopped Preferably curly or Tuscan.
- 2 cups Cooked Chicken Breast, shredded Grilled or rotisserie chicken works best.
- 1 cup Cherry Tomatoes, halved Adds color and juiciness.
- 1 medium Cucumber, diced Provides a refreshing crunch.
- ¼ cup Red Onion, thinly sliced Soak in cold water for milder flavor if desired.
- 1 ripe Avocado, sliced Add just before serving to prevent browning.
Dressing Ingredients
- ¼ cup Honey
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Chipotle in Adobo Sauce
- 1 teaspoon Dijon Mustard
- to taste Salt
Instructions
- Rinse the kale thoroughly under cold water, remove tough stems, and chop into bite-sized pieces. Place in a large mixing bowl and drizzle with olive oil. Massage the kale for 2-3 minutes until tender.
- If not already cooked, grill or bake the chicken breast until fully cooked, about 20-25 minutes at 375°F (190°C). Allow to rest before shredding.
- In a small bowl, combine honey, apple cider vinegar, chipotle in adobo sauce, Dijon mustard, and salt. Whisk until smooth.
- In the bowl with the massaged kale, add shredded chicken, cherry tomatoes, cucumber, red onion, and avocado. Drizzle with dressing and gently toss to combine.
- Allow the salad to sit for a few minutes before serving to let flavors meld. Serve immediately or chill for a refreshing option.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Best enjoyed fresh.