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This kale chicken salad with parmesan and lemon vinaigrette is packed with so much flavor, full of nutrients, and easy to throw together.
Why you’ll love it
This easy chicken kale salad recipe is crunchy, hearty and the perfect salad to make when the weather’s getting cooler.
This chopped salad was inspired by the best kale salad I used to always grab at a local bakery with my own spin on it. It’s one of those easy salad recipes that you can count on being delicious every single time.
It’s also super quick and uses simple ingredients. You can make your life even easier by buying a rotisserie chicken, pre-shredded cabbage, and even using pre-chopped onions.
Because of the hearty ingredients in this easy salad, it can also be prepped a couple of days in advance, making it a great meal prep option too.
It’s also high fiber, high protein, packed with antioxidants, and super filling!
Ingredients
Salad ingredients
- Chopped kale
- Shredded or chopped chicken
- Shredded cabbage
- Red onion
- Sliced almonds
- Parmesan cheese
Dressing ingredients
- Lemon juice
- White wine vinegar
- Extra virgin olive oil
- Dijon mustard
- Honey
- Salt and black pepper to taste
Make your life easier: Use rotisserie chicken from the grocery store or air-fried chicken breast (get easy juicy chicken with this recipe), buy pre-shredded cabbage, pre-sliced almonds, and use your favorite dressing if you don’t feel like making your own! It’s a great way to use up leftover chicken too!
Step-by-step instructions
- In a small bowl, whisk together lemon juice, white wine vinegar, extra virgin olive oil, dijon mustard, honey and salt to make the salad dressing.
- Next, add the chopped kale to a large mixing bowl or salad bowl with 1 tbsp of olive oil. Using clean hands, massage the kale for 2-3 minutes until the greens are tender. PS- Don’t skip this step or your kale will be tough.
- Add chicken, shredded cabbage, red onion, parmesan, almonds and salad dressing to the bowl. Tip: Make sure your chicken and veggies are all chopped into small bite-sized pieces. Combine well and enjoy!
Recipe FAQ
Can I make and store this salad ahead of time?
Yes! Because kale is such a hearty leafy green, this is a great recipe to make ahead (even with dressing) and stored for up to 3 days in an airtight container. If you want the almonds to stay nice and crunchy, simply leave the almonds out until right before you serve.
Do I have to massage the kale?
Honestly yes! Without massaging the kale with a little olive oil, it’s pretty tough and not great for a raw salad. Simply add a bit of oil and massage kale- for 2-3 minutes to tenderize the kale and completely transform the texture.
Will any type of kale work?
You can use any kale that you have. Curly kale, lacinato kale, or even baby kale will work.
Recipe Variations
- Serve it as a main dish or leave out the chicken and serve as a side salad.
- Add fresh fruit like sliced apples, sliced pears, or pomegranate seeds.
- Add dried fruit like dried cranberries, apples, or golden raisins.
- Swap white wine vinegar for balsamic for a different twist on the dressing.
- Use any other leafy greens that you enjoy like romaine or spinach. You can even add shaved brussels sprouts to the salad.
- Add creamy avocado chunks.
- Swap out the parmesan and use sharp cheddar cheese, blue cheese, goat cheese, or feta cheese instead.
- Make it vegetarian by trading the chicken for beans or tofu.
- Top with crunchy croutons or serve with some cheesy garlic bread!
More chicken recipes
Chicken Teriyaki Bowl With Veggies
Easy Nourishing Chicken Cauliflower Soup
Perfectly Cooked Thin Sliced Chicken Breast
Kale Chicken Salad with Parmesan and Lemon Vinaigrette
Ingredients
- 1 lb cooked chicken, shredded
- 1 head kale, washed and chopped
- 2 cups red cabbage, shredded
- 1/2 cup red onion, diced
- 1 cup parmesan cheese, shredded
- 1/2 cup almonds, sliced
Lemon vinaigrette
- 1 tbsp white wine vinegar
- 1 lemon, juiced
- 1 tbsp honey
- 2 tbsp olive oil
- 1/2 tsp dijon mustard
- 1 pinch salt, to taste
Instructions
- In a small bowl, whisk together lemon juice, white wine vinegar, extra virgin olive oil, dijon mustard, honey and salt to make the salad dressing.
- Next, add the chopped kale to a large bowl with 1 tbsp of olive oil. Using your hands, massage the kale for 2-3 minutes until the greens are tender. PS- Don’t skip this step or your kale will be tough.
- Add chicken, shredded cabbage, red onion, parmesan, almonds and salad dressing to the bowl. Combine well and enjoy!
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
This was so good! The salad had a variety of flavors. My husband and I really enjoyed it.
So glad you enjoyed it Kristen!! Thank you so much for commenting 🙂