Kale Salad with Chicken

kale-salad-with-chicken

Lacinato kale is a variety of kale also known as dinosaur kale or black kale because of it’s dark color and bumpy leaves (which are thought to resemble the skin of a dinosaur). It’s my favorite type of kale, owing to its mildly earthy flavor and impressive nutritional profile. However, any type of kale can be used in this delicious Paleo salad recipe. This Kale Salad with Chicken recipe comes together quickly with a light lemon dressing and a hearty crunch from sunflower seeds. This Paleo salad makes a nice light lunch, snack, a hearty side dish, or a healthy main course. If you enjoyed our Kale Salad with Chicken recipe, try our Turkey and Kale Salad with Maple Bacon Dressing recipe next time.

Recipe makes 2 servings.
Approximate Cook Time: 30 minutes
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Votes: 8
Rating: 4.38
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Ingredients

1 bunch(es) kale, lacinato
2 tablespoon(s) olive oil, extra virgin
1 small lemon(s), juiced
1/8 teaspoon(s) sea salt, (optional)
1/4 teaspoon(s) black pepper, freshly ground
2 piece(s) chicken breast(s), boneless skinless (4-6 oz)
1/4 cup(s) sunflower seeds, toasted

Instructions

  1. Cut chicken into 1/2 inch slices.Heat a large sauté pan over medium-high heat and add coconut oil when hot. Sauté chicken breasts for 10-15 minutes, stirring often, until fully cooked; season with sea salt and freshly cracked black pepper if desired. Shred if desired.
  2. Wash kale and remove leaves from woody stems. Slice leaves thinly.
  3. In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
  4. Divide kale into two bowls. Top each salad with chicken and sunflower seeds to serve.


4 Comments

  1. Angela Mathers

    I can’t wait to try this- it looks SO yummy! Kale has really started to grow on me the past few months, and what isn’t there to love about chicken? Definitely going to be trying this in the coming week!

  2. joycerod8

    I added half an avocado with the dressing ingredients and really worked them into the kale leaves with my hands. Chopped apple and walnuts go nicely with the chicken as well! Yum! Great recipe.

  3. Betty Youngblood

    THANKS FOR THE CURRY RECIPE, YOU ARE CORRECT, OUR WEATHER IS GETTING A LITTLE ROUGH ON US HERE IN ATLANTA, AS YOU CAN SEE FROM THE NEWS, IT ON MY LIST DOING THIS WINTER, MAYBE THIS WEEK. ALSO LIKE THE KALE SALAD, I GROW A LARGE GARDEN HERE, AND KAKE IN WINTER CROP, I AM A FARM GIRL, AND A GOOD COOK. TAKE CARE. PS. I MAKE KALE CHIPS ALSO WITH KALE.

  4. Jacque Beason

    Your recipes are so helpful , I also appreciate all the readers added ideas to a recipe. Thank you,it is all helpful with inflammation issues.

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Kale Salad with Chicken

Number of servings 2
Approximate cooking time: 30 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1 bunch(es) kale, lacinato
2 tablespoon(s) olive oil, extra virgin
1 small lemon(s), juiced
1/8 teaspoon(s) sea salt, (optional)
1/4 teaspoon(s) black pepper, freshly ground
2 piece(s) chicken breast(s), boneless skinless (4-6 oz)
1/4 cup(s) sunflower seeds, toasted

Instructions

  1. Cut chicken into 1/2 inch slices.Heat a large sauté pan over medium-high heat and add coconut oil when hot. Sauté chicken breasts for 10-15 minutes, stirring often, until fully cooked; season with sea salt and freshly cracked black pepper if desired. Shred if desired.
  2. Wash kale and remove leaves from woody stems. Slice leaves thinly.
  3. In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
  4. Divide kale into two bowls. Top each salad with chicken and sunflower seeds to serve.
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