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Winter Kale Salad in large serving platter

Winter Kale Salad with Grilled Chicken

  • Author: Dalya Rubin
  • Total Time: 55 minutes
  • Yield: 6 - 8 servings 1x
  • Diet: Gluten Free



For the Chicken: 

  • 2 boneless skinless chicken breasts 
  • ½ tablespoon olive oil
  • ¾ teaspoon fine sea salt 
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder 
  • ½ teaspoon paprika

For the Salad:

  • 1 large bunch kale, stems removed and chopped
  • 3 cups baby spinach, roughly chopped
  • 1 cup shredded purple cabbage or thinly sliced cabbage
  • 1 yellow pepper, chopped
  • ¼ cup store bought toasted pumpkin seeds
  • ¾ cup walnuts 
  • 1 box Pure Flavor Organic Sangria Tomato Medley tomatoes (or cherry tomatoes of choice), halved
  • ¼ cup pomegranate seeds
  • 1 avocado, cubed or sliced

For the Dressing: 

  • ⅓ cup olive oil
  • 3 tablespoon balsamic vinegar
  • 2-3 garlic cloves, minced into a paste
  • 2 tablespoon maple syrup, honey or sugar 
  • 1 tablespoon dijon mustard 
  • 1 ½ teaspoons fine sea salt or table salt 
  • ¼ teaspoon ground black pepper


Make the Chicken: 

Prepare the Dressing: 

Make the Salad: 

  1. Place walnuts on a baking sheet in a 350°F oven, and cook for 6-8 minutes or until fragrant. Allow to cool, then roughly chop. Set aside.
  2. Place kale into a large bowl and drizzle with 1 1/2 tablespoons olive oil. Massage with your hands to soften the kale.
  3. Add remaining salad ingredients (including the kale) in a large bowl or serving platter. Leave aside a bit of each component to decorate the top of the salad with before serving to guests. 
  4. Drizzle over ¾ of the dressing and toss until combined. 
  5. Top salad with sliced chicken pieces. 
  6. Drizzle remaining dressing over the salad if desired. 
  7. Add remaining salad ingredients for garnish (if desired).


  • If making this salad as the main dish, you can double or triple the amount of chicken to yield a more filling salad.
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Category: Salads