This kale chicken salad is healthy, easy to make, and super filling! Sauteing the kale provides a garlicky taste and a softer texture! This salad recipe works great for both winter and summer meals!

two plates with kale, chicken, avocado, feta cheese, mango, sesame seeds, and a bowl with sesame seeds on the side

Why you will love this recipe

This kale chicken salad is easy to make and uses simple ingredients.

It’s a great on-the-go meal and for meal prep.

It’s healthy and filling!

a plate with kale, chicken, avocado, crumbled feta and balsamic glaze

Ingredients for this recipe

Kale: Shredded.

Garlic: To season the chicken breast and saute kale.

Chicken breast: We’ve used one small chicken breast for each portion.

Mango: Cubed or sliced.

Avocado: Cuber or sliced.

Feta: We’ve used crumbled feta cheese.

Sesame seeds: To garnish. This ingredient is totally optional.

Seasoning: To season the chicken breast, you will need lemon zest, olive oil, salt, and black pepper. You will need olive oil, balsamic vinegar glaze, salt, and black pepper to season the salad.

close up of a plate with chicken, kale, avocado, feta cheese, sesame seeds and balsamic glaze

How to make this recipe

First, add olive oil, garlic, salt, black pepper, and lemon zest to a bowl and mix to combine all the ingredients.

Next, add the chicken breasts to a zip-lock bag and pour marinade over the chicken. Let it marinate for at least 20 minutes. Ideally, you can do this overnight.

Preheat the grill to high heat and grill the chicken breasts for 5 to 8 minutes, depending on the thickness. Transfer the chicken to a chopping board and cut to your liking.

Heat a pan over medium heat, add a drizzle of olive oil, minced garlic and sauté for 2 minutes or until soft. Then, add the shredded kale, a pinch of salt, and sauté for 1 to 2 minutes or until slightly soft.

Add the kale to a plate, then the chicken, avocado, mango, and feta cheese. Season with salt, black pepper, balsamic vinegar glaze, and sprinkle some sesame seeds on top to garnish.

close up of a plate with kale, chicken, mango, sliced avocado, sesame seeds and balsamic glaze

Recipe variations and substitutions

If you’re not a fan of garlic taste, you can massage the kale instead of sauteing it. You can check our kale salad recipe and see how to massage kale.

Feel free to add other ingredients to this salad. Cherry tomatoes, radishes, strawberries, chickpeas, onions, or cucumber will work too!

You can change your source of protein. Instead of chicken, you can use smoked salmon, grilled shrimp, or tuna.

You can use cooked shredded chicken instead of grilled chicken.

two plates served with kale, avocado, chicken, mango, feta cheese, sesame seeds and balsamic glaze. One small bowl with sesame seeds

Tips for making this recipe

Marinate the chicken overnight for best results: To make this recipe faster and the chicken breast tastier, marinate the chicken overnight, and it will be ready to grill whenever you want to make this recipe.

Don’t overcook the kale: If you overcook your kale, it will look mushy and unpleasant. Ensure you slightly sauté just to give a garlic taste and a slightly softer texture.

Meal-prep: If you would like to meal-prep this salad, place all the ingredients in different airtight containers in the fridge.

More salad recipes

two plates with kale, chicken, avocado, feta cheese, mango, sesame seeds

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Kale Chicken Salad

Author: Rita
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main
Method: Cook
Cuisine: American

Print Recipe

Description

This kale chicken salad recipe is healthy, easy to make, and super versatile! Sauteing the kale will provide a garlicky flavor and an upgrade on the taste!

Ingredients

Scale

Chicken Breast Ingredients

2 small chicken breasts
3 tbsp olive oil
1 garlic clove, minced
1 tsp of lemon zest, from one lemon
2 tsp salt
1 pinch black pepper

Salad Ingredients

5 oz shredded kale (150 g)
1 garlic clove, minced
1 tbsp olive oil
1 avocado, sliced
1 mango, cubed
1/4 cup crumbled feta cheese
1 tsp sesame seeds (optional)
1 tbsp balsamic vinegar glaze
salt to taste
black pepper to taste

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Instructions

First, add olive oil, garlic, salt, black pepper, and lemon zest to a bowl and mix to combine all the ingredients.
Next, add the chicken breasts to a zip-lock bag and pour marinade over the chicken. Let it marinate for at least 20 minutes. Ideally, you can do this overnight.
Preheat the grill to high heat and grill the chicken breasts for 5 to 8 minutes, depending on the thickness. Transfer the chicken to a chopping board and cut to your liking.
Heat a pan over medium heat, add a drizzle of olive oil, minced garlic and sauté for 2 minutes or until soft. Then, add the shredded kale, a pinch of salt, and sauté for 1 to 2 minutes or until slightly soft.
Add the kale to a plate, then the chicken, avocado, mango, and feta cheese. Season with salt, black pepper, balsamic vinegar glaze, and sprinkle some sesame seeds on top to garnish.

Notes

Marinate the chicken overnight for best results: To make this recipe faster and the chicken breast tastier, marinate the chicken overnight, and it will be ready to grill whenever you want to make this recipe.

Don’t overcook the kale: If you overcook your kale, it will look mushy and unpleasant. Ensure you slightly sauté just to give a garlic taste and a slightly softer texture.

Meal-prep: If you would like to meal-prep this salad, place all the ingredients in different airtight containers in the fridge.

Keywords: kale chicken salad, kale grilled chicken salad