Real Recipes From Real Home Cooks ®

kirkland kale salad

a recipe by
Darci Juris
Scottsdale, AZ

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.

serves 2 servings
prep time 20 Min
method No-Cook or Other

Ingredients For kirkland kale salad

  • 4 c
    kale leaves, stems removed, torn into small pieces
  • 1/2 md
  • 1-2 Tbsp
    balsamic glaze
  • dash
    sea salt
  • 2 c
    chicken breasts, cooked and shredded
  • 1/2 c
  • 1/2 c
    grapes, sliced in half

How To Make kirkland kale salad

  • 1
    If 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)
  • 2
    In 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.
  • 3
    Place 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.
  • 4
    Divide kale into 2 serving bowls and drizzle each with 1 tbsp of balsamic glaze, and sprinkle with a little salt.
  • 5
    Scoop half the chicken mixture on top of the kale leaves, and top with half the sliced grapes on each. Enjoy!