Chicken, Kale & Walnut Salad with Apple Cider Vinaigrette
Kale salad topped with grilled chicken and walnuts then dressed with a tangy apple cider vinaigrette.Â
Ingredients
4 oz grilled chicken breast, sliced
1 cup kale, finely chopped
½ cup cabbage, thinly sliced
¼ cup shredded carrot
¼ avocado, diced
2 Tbsp walnuts, roughly chopped
1 Tbsp dried cranberries (optional, for a touch of sweetness; omit for keto)
1 Tbsp fresh parsley, chopped (for garnish)
1 Tbsp apple cider vinegar
2 Tbsp olive oil
½ tsp Dijon mustard
Salt and pepper, to taste
Macronutrients
Protein: 40g
Fat: 32g
Carbs: 12g (8g if omitting honey and cranberries)
Preparation
Prepare the dressing: In a small bowl, whisk together the apple cider vinegar (1 Tbsp), olive oil (2 Tbsp), Dijon mustard (½ tsp), salt and pepper to taste, until well combined. Set aside.
Cook the chicken: Grill or pan-cook the chick until golden and cooked through. Let rest, then slice and set aside.Â
Assemble the salad: In a large bowl, combine the chopped kale (1 cup), thinly sliced cabbage (½ cup), shredded carrot (¼ cup), diced avocado (¼) , and chopped walnuts (2 Tbsp). Add the sliced grilled chicken (4 oz) on top. Sprinkle with dried cranberries (1 Tbsp) if desired.
Dress and serve: Drizzle the apple cider vinaigrette over the salad. Toss gently to combine, making sure everything is evenly coated. Garnish with chopped fresh parsley (1 Tbsp) before serving.
27kg barbell
10kg plate for ghd