CRUNCHY KALE AND CHICKEN SALAD
Think again if you think that a salad cannot fill you up. This delicious and crunchy Kale and Chicken Salad contains juicy chicken breasts, almonds, and celery. It also has a lot of fabulous Kale. What about the flavor? Don’t worry. I still remember the taste. The salad is drenched in tons with a tangy honey Dijon dressing. Add a few golden raisins for an extra pop of sweetness to the salad. The best part is? This salad can be prepared ahead of time and stored in the fridge.
This kale-and-chicken salad is also delicious if you like regular chicken salad. The flavors are similar to the traditional chicken salad but are piled on greens. Also, the dressing has been made thinner to make it pourable rather than a thick binder. As with conventional chicken salad, you can customize this recipe.
Can I use different greens?
Sure! You can substitute your favorite greens for Kale if you don’t like it. You can use any green salad, even a crunchy one like Romaine.
What kind of chicken should I use?
You can use rotisserie or store-bought chicken instead. This recipe requires about 1.5 cups of cooked, chopped chicken.
You can substitute the golden raisins with chopped apples or fresh grapes for a crunchier alternative.
If you do not want to make a homemade dressing, honey mustard or poppyseed may be used instead.
How to prepare Kale and chicken salad
This salad is very resistant to refrigeration due to its crunchy, sturdy ingredients. The dressing should be kept on the side to ensure maximum crunch. Otherwise, the salad ingredients can all be stored in individual serving containers. Salads can be stored in the refrigerator for 3-4 days.
1.5 cups of chopped cooked chicken ($4.33)
6 cups of chopped Kale (1.25)
1 cup of chopped celery (0.37)
Almonds sliced into 1/3 cup (0.79)
Golden raisins, 1/3 cup (0.47)
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)
1/8 tsp Black pepper freshly cracked ($0.02)
Chop the chicken cooked into bite-sized pieces. Clean celery and chop it into small pieces.
Remove the Kale stems and tear the leaves into 1-2 inches pieces. Rinse well in a sieve, then drain.
Mix mayonnaise with vinegar, honey Dijon, pepper, and salt to make the dressing.
Start with a base made of Kale. Add the celery and chicken, followed by the almonds and raisins. Pour the dressing on top and toss everything until it is well-coated.