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Winter Kale Salad in large serving platter
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Winter Kale Salad with Grilled Chicken

Prep Time35 mins
Cook Time20 mins
Course: Salads
Servings: 6 servings
Calories: 431kcal
Author: Dalya Rubin


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: 

  • 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: 

  • Preheat the oven to 425°F and line an 8”x8” circle or square baking dish with parchment paper or grease with cooking spray. 
  • Place chicken breasts into the pan and drizzle with olive oil. 
  • Sprinkle over salt, pepper, garlic powder and paprika. Rub spices all over the chicken so it’s coated on both sides. 
  • Bake for 18-25 minutes or until it reaches an internal temperature of 160°F. Every chicken is a different thickness, so be careful not to undercook the chicken and make sure it is fully cooked through.
  • Once chicken is cooked and cooled, cut into thin slices or into small chunks.

Prepare the Dressing: 

  • Combine all dress ingredients in a medium container with a lid or in a bowl. 
  • Shake ingredients together if in a container or whisk well if in a bowl.

Make the Salad: 

  • 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.
  • Place kale into a large bowl and drizzle with 1 ½ tablespoons olive oil. Massage with your hands to soften the kale.
  • 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. 
  • Drizzle over ¾ of the dressing and toss until combined. 
  • Top salad with sliced chicken pieces. 
  • Drizzle remaining dressing over the salad if desired. 
  • 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.


Serving: 1servings | Calories: 431kcal | Carbohydrates: 18g | Protein: 23g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 446mg | Potassium: 897mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3898IU | Vitamin C: 80mg | Calcium: 119mg | Iron: 3mg