Simple Kale And Chicken Salad (Paleo, Whole30, Low Carb)

This salad is so simple, it can’t be any easier. Yet it’s sooo good. Even I’m surprised that only a few ingredients can pack so much flavour. But it’s all about the right combination. The crunchy kale, juicy chicken, smooth sweet potato, sharp spring onion and zesty and spicy jalapeno dressing combined together create one delicious, healthy and filling salad.



When prepping the salad, I recommend massaging the kale with the dressing. Simply use your hands and work the dressing into the kale, clutching the leaves in your palms for a few seconds. As you can see, I haven’t done it and rather dressed the kale in the bowl, but to be completely honest, that’s just because it looks better on the picture. When it comes to taste, massage the kale, trust me. It takes the bitterness of the kale away and makes it much nicer to the palate. Many people say they don’t like kale, but I think they maybe didn’t have it prepared properly. Because it can be so yum. Try the salad and see for yourself 🙂

Simple Kale And Chicken Salad (Paleo, Whole30, Low Carb)

Simple Kale And Chicken Salad (Paleo, Whole30, Low Carb)
 
Prep time
Cook time
Total time
 
You might get pretty surprised with how much flavour can be packed in such an easy salad. Try the Simple Kale And Chicken Salad (Paleo, Whole30, Low Carb) and see for yourself.
The peckish girl:
Recipe type: Salad
Serves: 2-3
Ingredients
  • ½ bunch of kale (ca 4 cups when chopped up)
  • 300g chicken breast
  • Spices for the chicken:
  • 1 tsp garlic powder
  • 1 tsp coriander powder
  • Salt and pepper
  • 1 tsp oil + little bit of oil for cooking
  • 300g sweet potato, cut into small cubes
  • Spices for the sweet potato:
  • 1 tsp garlic powder
  • 1 tsp coriander powder
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • Salt and pepper
  • ½ tbsp oil
  • Rest of the ingredients:
  • ⅓ cup jalapenos
  • ⅓ cup spriong onion, chopped
  • Dressing:
  • Avocado Jalapeno Dip
  • Or, if you'd like to make your dressing less spicy, you can opt for the Avocado Mayo
Instructions
  1. Cut the chicken into small pieces and mix it with the garlic powder, coriander powder, pinch of salt and pepper and ca 1 tsp oil. Let it marinate for ca ½ hour.
  2. Clean the potatoes (I like to keep the skin on, but feel free to peel it) and cut them into small cubes. Mix the potatoes with the spices and oil and place them into preheated oven on 180 C and bake for ca 30 minutes (taste the potatoes, if they are still hard in the middle, roast them for a little bit longer).
  3. Alternatively you can make the potatoes in an air-fryer, set it on 200 C and place the potatoes in for ca 15-20 minutes (taste the potatoes, if they are still hard in the middle, roast them for a little bit longer).
  4. Place a cooking pan over medium heat. Pour a little bit of oil in and let it heat. Add in the chicken and cook for about 10 minutes, stirring the chicken occasionally. Then cut one piece of chicken in half to check if it's cooked through. If it's still pink in the middle, cook the chicken for few more minutes, until completely cooked through.
  5. Wash the kale and chop it up. Don't use the stems as they are quite bitter and hard to digest when raw. Place the kale into a bowl and add the Avocado Jalapeno Dip (I used about 5 tbsp) and massage the kale with the dip. This will take the bitterness out of the kale and it will change the mouthfeel of the kale, which can be quite rough.
  6. Add all the other ingredients and mix everything together.
  7. Enjoy 🙂

 

Simple Kale And Chicken Salad (Paleo, Whole30, Low Carb)


Simple Kale And Chicken Salad (Paleo, Whole30, Low Carb)

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