Go Back
–+ servings
KALE CHICKEN SALAD – kale chicken salad
Stav Kogan

KALE CHICKEN SALAD

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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 tbsp Homemade Mayo (here)
  • 2 tsp dried oregano

Method
 

  1. In a large bowl, stir well to combine the chicken, kale, cucumber, olives, tomato, mint, Homemade Mayo, oregano, and lemon juice.
  2. 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.

Tried this recipe?

Let us know how it was!