Chicken Kale Salad
This chicken and kale salad is fresh, light and has a tasty creamy dressing! Easy to make, enjoy this dairy free salad as a summer lunch or as a side dish.
Servings: 4 servings
Calories: 265kcal
Equipment
Ingredients
- 1.5 tablespoon olive oil divided
- 2 chicken breasts or equivalent rotisserie chicken*
- 6 cups kale shredded
- 1 apple diced
- ¼ red onion or white onion, finely diced
- 1 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 1 celery stick diced
- pinch salt
- pinch black pepper
For the tahini dressing
- 3 tablespoon tahini
- ½ teaspoon apple cider vinegar
- 1 teaspoon mixed herbs
Instructions
- Slice your chicken breasts into 2-3 pieces lengthways. Drizzle 1 tablespoon olive oil into your skillet and sear and cook the chicken pieces for 4-5 minutes each side, or until they reach an internal temperature of 165F using a meat thermometer. Once cool enough to handle, shred with two forks or using a stand-mixer.
- Remove the tough stems of the kale, finely shred and add to a large bowl. Drizzle on ½ tablespoon of olive oil and a good pinch of salt. Massage the kale between your fingers for a few minutes until it wilts and softens.
- Whisk together the tahini, apple cider vinegar, mixed herbs and a tablespoon of water until it becomes a creamy dressing. Add more water to thin, and more tahini to thicken to preference.
- Add the cooled shredded chicken to the bowl, along with the diced apple, red onion, celery, pumpkin seeds, sesame seeds and half the tahini dressing. Toss to coat all the ingredients in the dressing, and then add more dressing to preference. Transfer to your serving bowl and enjoy!
Notes
*I suggest that my low histamine readers cook and shred fresh chicken rather than using rotisserie chicken.
- I suggest to add half the tahini dressing, stir it through the salad, then add more to preference. We all like a different amount of dressing!
- Ensure the chicken is cooked through to an internal temperature of 165F at its deepest point using a meat thermometer.
- Nutritional information is auto-generated and should be understood to be an estimate.
- kale and red onion aren't rated. White onion can be used as a swap for red onion.
- sesame (and therefore tahini), which scores 1. Please also note that it is an identified allergen. Only use if you know you tolerate well.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.
- use suitable low histamine herbs for the dressing.
Nutrition
Calories: 265kcal | Carbohydrates: 15g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 125mg | Potassium: 702mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10096IU | Vitamin C: 98mg | Calcium: 299mg | Iron: 3mg
