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The ULTIMATE Chopped Kale Chicken Salad

The Ultimate Chopped Kale Chicken Salad


This Ultimate Chopped Kale Chicken Salad is a great make-ahead lunch salad!


  • avocado oil
  • 2 pounds boneless skinless chicken breasts
  • 1 large bunch kale, deveined and chopped very finely
  • 3 carrots, finely chopped
  • 1 red bell pepper, veins and seeds removed and chopped finely
  • 2 broccoli crowns, chopped finely
  • 1 large English cucumber, chopped finely
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dijon mustard
  • 1 teaspoon fresh minced garlic (optional)
  • 1/4 teaspoon salt


  1. In a large skillet, heat a thin layer of avocado oil.
  2. Sprinkle your chicken breasts with salt and pepper on both sides.
  3. Cook your chicken in the skillet, about 7 minutes per side, until the internal temperature reaches 165 degrees.
  4. Allow your chicken to cool before slicing.
  5. Meanwhile, make your dressing. Whisk together the olive oil, vinegar, lemon juice, dijon mustard, garlic, and salt.
  6. Toss together all of the chopped vegetables.
  7. If you are eating the whole salad right away, toss the dressing with the greens and toss to coat. Season the greens with salt and pepper and top with sliced chicken.
  8. If you aren’t eating all of the salad right away, only dress the portion you are eating and reserve the remaining dressing in a separate container until you are ready to eat the salad.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: salad


  • Serving Size: 6
  • Calories: 391
  • Sugar: 4.1
  • Sodium: 232.1
  • Fat: 22.6
  • Saturated Fat: 3.4
  • Carbohydrates: 9.8
  • Fiber: 3.1
  • Protein: 36.7
  • Cholesterol: 110.4