Chicken Salad with Kale Recipe
Tired of boring salads that scream “I hate my life”? This Chicken Salad with Kale recipe turns vegan “chicken” into bold, sassy goodness.
Crunchy kale leaves meet tender plant-based chicken, juicy cherry tomatoes, and tangy vegan dressing, creating a salad that slays lunchtime boredom effortlessly.
Add roasted nuts or seeds for texture, and toss in avocado for creaminess that screams indulgence without guilt.
This salad proves that leafy greens and vegan protein can flirt with flavor, spice, and attitude in a single glorious bowl.
Finally, a kale-based lunch that’s crunchy, satisfying, and totally Instagram-worthy—because we deserve it, obviously.
Chicken Salad with Kale Recipe
A vegan Chicken Salad with nutrient-packed kale, plant-based chicken, and zesty dressing, perfect for a bold, satisfying lunch.
Ingredients
- 2 cups vegan chicken strips
- 3 cups chopped kale stems removed
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup roasted nuts or seeds
- 1/4 cup vegan ranch or vinaigrette
- Optional: avocado slices for garnish
Instructions
- Warm vegan chicken strips in a skillet if preferred.
- Chop kale, tomatoes, and onion; place in a large mixing bowl.
- Add vegan chicken and roasted nuts over the greens.
- Drizzle dressing and toss gently to coat evenly.
- Garnish with avocado slices for creaminess and visual appeal.
- Serve immediately while chicken is warm and kale stays crisp.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 16g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 45%
- Vitamin C: 30%
- Vitamin K: 60%
- Calcium: 10%
- Iron: 15%
Tips to Enhance Flavor
- Massage kale with a bit of olive oil to soften leaves.
- Add a squeeze of lemon for brightness and zing.
- Toss in roasted bell peppers for extra sweetness and color.
- Adjust vegan dressing to taste for creaminess or tang.
