Chicken and Kale Caesar Salad

Chicken and Kale Caesar Salad

DifficultyBeginner

Chicken and Kale Caesar Salad: The first salad we've included on here, but a damn good one.

Prep Time10 minsCook Time15 mins
Caesar Dressing
 1 Avocado
 1 cup Caesar Dressing
 1 Lemon
Salad
 1 Bunch Kale
 1 pinch Salt
 2 Carrots (shredded)
 1 Red Onion
 1 cup Cherry Tomatoes
 6 Hard Boiled Eggs
 ¼ cup Sliced almonds
 1 Roast Chicken
1

Combine avocado, dressing and lemon juice in a bowl and mix until smooth, set aside.
Note: A nutribullet or food processor will do this the quickest.

2

Tear kale leaves from stalk and place in a bowl, try not to get any of the stalk as it is hard to chew and doesn't taste very good.
Sprinkle with salt.

3

Using hands, scrunch kale leaves together with the salt until they wilt and soften.

4

Cook eggs in boiling water for approximately 4-5 minutes, place into ice water before peeling to help get the shell off.

5

With a knife or hands, start to pull apart pieces off the roast chicken, pulling out any bones.

6

Combine kale in a large bowl with chicken, halved cherry tomatoes, sliced onion, shredded carrot and sliced boiled eggs.

7

Stir through prepared salad dressing and sprinkle with almonds on top.

8

Divide evenly into your desired amount of containers and enjoy.

Nutrition Facts

Servings 5


Amount Per Serving
Calories 555.2
% Daily Value *
Total Fat 53.9g83%
Total Carbohydrate 17.7g6%
Protein 37.4g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Caesar Dressing
 1 Avocado
 1 cup Caesar Dressing
 1 Lemon
Salad
 1 Bunch Kale
 1 pinch Salt
 2 Carrots (shredded)
 1 Red Onion
 1 cup Cherry Tomatoes
 6 Hard Boiled Eggs
 ¼ cup Sliced almonds
 1 Roast Chicken

Directions

1

Combine avocado, dressing and lemon juice in a bowl and mix until smooth, set aside.
Note: A nutribullet or food processor will do this the quickest.

2

Tear kale leaves from stalk and place in a bowl, try not to get any of the stalk as it is hard to chew and doesn't taste very good.
Sprinkle with salt.

3

Using hands, scrunch kale leaves together with the salt until they wilt and soften.

4

Cook eggs in boiling water for approximately 4-5 minutes, place into ice water before peeling to help get the shell off.

5

With a knife or hands, start to pull apart pieces off the roast chicken, pulling out any bones.

6

Combine kale in a large bowl with chicken, halved cherry tomatoes, sliced onion, shredded carrot and sliced boiled eggs.

7

Stir through prepared salad dressing and sprinkle with almonds on top.

8

Divide evenly into your desired amount of containers and enjoy.

Chicken and Kale Caesar Salad