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Bright & Balanced Kale Chicken Salad

Serving Size

3

Ingredients

  • 1 1/2 Avocado (medium)
  • 3/4 cup Parsley (stems removed)
  • 1 1/2 Green Onion (trimmed, chopped)
  • 1/3 tsp Sea Salt (to taste)
  • 1 1/8 cup Water (divided)
  • 6 cups Kale Leaves (tough stems removed, finely chopped)
  • 12 ozs. Chicken Breast, Cooked (chopped)
  • 1 1/2 Cucumber (medium, chopped)

Directions

  • Prepare the Avocado Dressing: Combine the avocado, parsley, green onion, sea salt, and half of the water in a food processor. Blend until smooth, scraping down the sides as needed. Gradually add more water, one tablespoon at a time, until the dressing reaches your desired consistency. Adjust the seasoning with additional sea salt, if necessary.
  • Assemble the Salad: Divide the chopped kale, cooked chicken, and cucumber evenly into serving bowls. Drizzle the avocado dressing over each salad. Gently toss to coat the ingredients, or serve the dressing on the side.
  • Serve and enjoy immediately!

Notes

Leftovers: Store salad components and dressing separately in airtight containers in the refrigerator for up to three days. Assemble just before serving. More Flavor: Enhance the dressing by adding lemon juice, garlic powder, onion powder, black pepper, or cilantro—substitute part of the water with extra virgin olive oil for a richer texture.

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