kirkland kale salad
While staying with my friend in Kirkland, WA, she put together this kale salad for me. When I saw her smashing the avocados into the leaves, I was intrigued. It was delicious and so easy and healthy. I then proceeded to add the chicken portion to eat for added protein in order to make a meal out of it, and voila! We called it the Kirkland kale salad.
prep time
20 Min
cook time
method
No-Cook or Other
yield
2 servings
Ingredients
- 4 cups kale leaves, stems removed, torn into small pieces
- 1/2 medium avocado
- 1-2 tablespoon balsamic glaze
- dash sea salt
- 2 cups chicken breasts, cooked and shredded
- 1/2 cup mayonnaise
- 1/2 cup grapes, sliced in half
How To Make kirkland kale salad
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Step 1If you don't already have cooked chicken on hand, either boil or bake 2 chicken breasts until done, then let cool and shred. (Note: this step will add about 30 minutes cooking time)
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Step 2In medium bowl, blend the chicken and the mayo together until moist to your liking (add more or less mayo depending on how you prefer it, but I wouldn't go crazy). Set aside.
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Step 3Place the kale leaves in a large bowl. Using your hand, smash the avocado into the kale leaves until all leaves are well covered and there aren't any chunks of avocado left. (It's a little messy, but worth it in the end). Wash hands.
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Step 4Divide kale into 2 serving bowls and drizzle each with 1 tbsp of balsamic glaze, and sprinkle with a little salt.
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Step 5Scoop half the chicken mixture on top of the kale leaves, and top with half the sliced grapes on each. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
Diet:
Low Carb
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