High-Protein Holiday Kale Chicken Salad
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: High-Protein
Ingredients
Scale
- 6 cups chopped curly kale, stems removed
- 2 cups cooked chicken breast, shredded or cubed
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts, chopped
- 1/2 cup pomegranate seeds (arils)
- 1/3 cup crumbled feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Massage the Kale – Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until the leaves become soft, darker green, and slightly wilted. This removes the bitterness and makes the kale much easier to eat.
- Step 2: Whisk the Vinaigrette – In a small bowl or mason jar, combine the remaining olive oil, lemon juice, honey, and Dijon mustard. Whisk vigorously or shake until the dressing is emulsified. Season with salt and pepper to taste.
- Step 3: Prepare the Chicken – If you haven’t already, shred or cube your cooked chicken breast. Using rotisserie chicken is a great time-saving hack for this recipe. Ensure the chicken is seasoned simply so it doesn’t overpower the other ingredients.
- Step 4: Combine the Ingredients – Add the chicken, dried cranberries, toasted walnuts, and pomegranate seeds to the bowl with the massaged kale. Pour the dressing over the salad and toss well to ensure every leaf is coated.
- Step 5: Garnish and Serve – Top the salad with crumbled feta cheese and an extra sprinkle of pomegranate seeds for a festive look. Toss gently one last time before serving to distribute the cheese.