KALE CHICKEN SALAD
This recipe is inspired by a “sandwich” I once had at a Mediterranean restaurant in Charlotte. I ordered it without the bread because it sounded like it would be a really nice piece of lemon-oregano chicken, but what came out was a huge pile of chicken salad with lots of greens mixed in. I was so pleasantly surprised and delighted because that’s something I normally wouldn’t have ordered, and now I make it for myself at home. SERVES 4
PREP TIME: 10 minutes, plus 15 minutes to marinate
COOK TIME: None
2 (12.5-ounce) cans chicken
1 heaping cup shredded kale
½ cucumber, diced
¼ cup sliced Kalamata olives
¼ cup chopped tomato
¼ cup chopped fresh mint leaves
2 tablespoons (30 ml) Homemade Mayo (here)
2 teaspoons (10 ml) dried oregano
Juice of 2 lemons
Salt
Freshly ground black pepper
In a large bowl, stir well to combine the chicken, kale, cucumber, olives, tomato, mint, Homemade Mayo, oregano, and lemon juice. Season with salt and pepper, and allow the salad to marinate in the refrigerator for 10 to 15 minutes before serving.
VARIATION 1 KALE CHICKEN SALAD OVER GREENS: Although this salad is just great on its own, you can double your veggies and have it for lunch over a bed of field greens.
VARIATION 2 KALE SALMON SALAD: Use 18 ounces canned (or fresh) salmon instead of chicken to boost your omega-3 levels.
PREP TIP: If you don’t have canned chicken, just use 1 pound (454 g) boneless skinless chicken breasts. Gently poach them in water by bringing them to a boil and then reducing to a simmer for about 15 minutes, and then shred them once they’ve cooled.
More Recipes You'll Love
Kale chicken salad is the make-ahead lunch that never gets boring — shredded kale, canned chicken, cucumber, Kalamata olives, and tomato bound with a little homemade mayo and oregano. The kale softens as it marinates, so the texture gets better while it waits in the fridge. It's sturdy enough to pack all week.
Pro Tips
- Let the salad marinate the full 10 to 15 minutes before serving — the mayo and lemon juice tenderize the kale and marry the flavors.
- Shred the kale finely and massage it briefly with your hands; big tough leaves don't soften fast enough for a quick lunch salad.
- Canned chicken makes this a true pantry meal — drain it well and flake it with a fork for the best texture.
- The variations are worth trying: bed it over field greens for extra volume, or swap salmon for the chicken for an omega-3 boost.
Frequently Asked Questions
How long does kale chicken salad keep?
Up to 4 days in the fridge — one of the rare salads that improves on day two since the kale holds up where lettuce would wilt.
Can I use rotisserie chicken?
Absolutely. Any cooked, shredded chicken works; you'll just need about 3 cups total to match the two cans.
Is this salad Paleo?
Yes, using homemade mayo. Kalamata olives and dried oregano are both fine on Paleo, and the whole thing is naturally gluten-free.
What can I use instead of homemade mayo?
Any compliant store-bought avocado-oil mayo works in the same amount. Mashed avocado is a lighter option but won't keep as long.
Recipe Card
Ingredients
Method
- In a large bowl, stir well to combine the chicken, kale, cucumber, olives, tomato, mint, Homemade Mayo, oregano, and lemon juice.
- Season with salt and pepper, and allow the salad to marinate in the refrigerator for 10 to 15 minutes before serving. VARIATION 1 KALE CHICKEN SALAD OVER GREENS: Although this salad is just great on its own, you can double your veggies and have it for lunch over a bed of field greens. VARIATION 2 KALE SALMON SALAD: Use 18 ounces canned (or fresh) salmon instead of chicken to boost your omega-3 levels. PREP TIP: If you don’t have canned chicken, just use 1 pound boneless skinless chicken breasts. Gently poach them in water by bringing them to a boil and then reducing to a simmer for about 15 minutes, and then shred them once they’ve cooled.
