High-Protein Winter Kale Chicken Salad
How to Make It
Step 1
Mince the garlic. In a small bowl or jar, whisk together the olive oil, lemon juice, tahini, minced garlic, cumin, salt, and pepper until smooth. Taste and adjust seasonings as needed.
Step 2
Heat a pan over medium heat and season the chicken breast with salt and pepper on both sides. Cook the chicken for 6-7 minutes per side, or until it is fully cooked through. Set aside.
Step 3
Remove the ribs from the kale and chop it into bite-sized pieces. Chop the cooked chicken breast into bite-sized pieces. Thinly slice the red onion, radish, and avocado. Roughly chop the almonds, walnuts, and fresh parsley. Sprinkle the chopped kale with salt and drizzle with 1 teaspoon of olive oil. Massage the kale with your hands until it softens and darkens in color.
Step 4
In a large bowl, combine the massaged kale, chopped chicken, radishes, red onion, and parsley.
Step 5
Toss in the sunflower seeds, pepitas, and chopped nuts. Drizzle half of the dressing over the salad and toss to coat evenly.
Step 6
Top with sliced avocado, and drizzle with more dressing to taste. Serve immediately and enjoy this refreshing, low-carb, keto-friendly salad!
Ingredients
- Kale, raw – 4 cup
- Salt – 0.5 tsp
- Olive oil – 1 tsp
- Chicken breast, skin removed before cooking – 300 g
- Radish – 1 medium – 3/4″ to 1″ diameter
- Red onion – 0.25 small
- Avocado – 0.5 each
- Sunflower seeds – 2 tbsp
- Pumpkin seeds – 2 tbsp
- Almonds – 0.25 cup
- Walnuts – 0.25 cup, halves
- Parsley – 0.5 cup, chopped
- Olive oil – 1 tsp
- Lemon juice – 0.33 cup
- Tahini – 2 tbsp
- Garlic – 1 clove
- Cumin, ground – 0.5 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp