Kale and Chicken Salad

If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh, don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy honey Dijon dressing coats the salad in tons of flavor. Throw a few sweet golden raisins on top for a pop of sweetness, and you’ve got salad magic. And the best part? All of these ingredients hold up well to refrigeration, so this salad is perfect for your weekly meal prep. 🙌

“So good! My husband, who tolerates kale when I add it to recipes, actually liked this recipe! First time he’s eaten kale and LIKED it. He took the leftovers for lunch today. My sons also agreed this is the best kale recipe I’ve made. I followed the recipe exactly, so the credit goes to you!”

Tammy

A Crunchy Twist on Chicken Salad

If you love regular chicken salad, I think you’ll love this crunchy kale and chicken salad, too. It has the same creamy, tangy, sweet flavors as traditional chicken salad, but instead of being mixed into one thick, scoopable salad, the chicken, nuts, dried fruit, and celery are layered over crunchy kale. I also make the dressing slightly thinner so it’s pourable instead of acting like a thick binder. I love this one for meal prep because kale is sturdy enough to stay crisp in the fridge, especially if you keep the dressing on the side until serving. There’s a lot of room for customization here, too, so you can use whatever cooked chicken, hearty greens, crunchy nuts, or sweet add-ins you already have on hand!

Use any cooked chicken. I used plain chicken breast that I cooked quickly in a skillet and then diced, but you can absolutely take a shortcut and use store-bought rotisserie chicken, leftover roasted chicken, or grilled chicken. You’ll need about 1½ cups chopped cooked chicken for this recipe. If you’re cooking the chicken yourself, cook it to an internal temperature of 165°F and let it cool for 5-10 minutes before adding it to the salad so it doesn’t wilt the kale.
Dry the kale really well. Watery salad is never good. After rinsing the kale, let it drain well or pat it dry with a clean towel so the honey-Dijon dressing can cling to the leaves instead of sliding off.
Massage the kale if you want it softer. This salad is meant to be crunchy, but if raw kale is a little too sturdy for you, massage it with 1-2 tablespoons of dressing for 30-60 seconds before adding the other ingredients. The leaves will turn darker and a little more tender.
Keep the pieces small. Chop the chicken and celery into small, bite-sized pieces so you get a little chicken, crunch, sweetness, and creamy dressing in every forkful.
Adjust the dressing to taste. This dressing is tangy, sweet, and creamy, just like a thinner version of a classic chicken salad dressing. If you want it a little creamier or less tangy, whisk in an extra spoonful of mayo or a small drizzle of neutral oil (like olive oil).

How to Make Crunchy Kale and Chicken Salad Step-by-Step Photos

Prep the chicken: You can use any pre-cooked chicken for this recipe, and you’ll need about 1½ cups once chopped. I used one chicken breast (⅔ lb. total) that I filleted into two thinner pieces so that it would cook quickly in a skillet. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.

Make the dressing: While my chicken was cooling, I made the dressing. This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner, so it’s pourable and will easily coat all of the kale. In a bowl, whisk together ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1½ Tbsp honey, ½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

Prep the kale: I used bagged kale that comes pre-chopped because it’s super convenient and just about the same price as bunched kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces. Rinse it in a colander and then let it drain well. I used ½ of a one-pound bag, or about 6 cups of chopped leaves.

Prep the add-ins: Next, dice two ribs of celery, or about 1 cup, once chopped.

Chop the cooked chicken into similar-sized pieces (about 1½ cups chopped).

Kale salad topped with chicken and celery

Assemble: Then just build your salad(s)! You can either build one large salad or build it as four smaller single-serving portions. Start with your bed of chopped kale, then add the chopped chicken and celery.

Then add ⅓ cup almonds (sliced or slivered) and ⅓ cup golden raisins.

Side view of dressing being poured onto kale and chicken salad

Pour your dressing over top just before serving. Toss to coat everything in dressing and enjoy! (I also added a little extra cracked black pepper on top because I love pepper!).

Tossed kale and chicken salad in a bowl next to the serving platter full of kale salad

Serving Suggestions

This kale and chicken salad is already pretty filling on its own, so you don’t need much to make it feel like a full meal. Spoon each portion over cooled white rice or your favorite grain, like quinoa, farro, or orzo. Rice is my favorite budget-friendly way to stretch this salad a little further, and it turns the whole thing into a cold chicken kale grain bowl that’s easy to pack for lunch. Just make sure the grains are fully cooled before adding the kale so they don’t steam the greens.

You can also pack it with crackers, pita, or a tortilla on the side if you want to scoop it up or turn it into a quick wrap. For an easy cold lunch, add a piece of fruit, and you’re done!

The sturdy, crunchy nature of the ingredients in this salad means it holds up extremely well to refrigeration without much effort. I like to store the dressing on the side just to maintain maximum crunch-factor, but other than that, all of the ingredients can be stored together in single-serving containers. The prepped salads stay good in the fridge for about 3-4 days.

Storage Instructions

Store the undressed salad in an airtight container in the refrigerator for up to 3-4 days. For the best texture, keep the dressing in a separate container and add it just before serving. Once the salad is dressed, the kale will still hold up better than softer greens (like spinach), but the almonds and celery will gradually lose some of their crunch. If you’ve already tossed the salad with the dressing, give it a good stir before serving, and add a few extra almonds on top to freshen the texture.

Love Kale? Try These Salad Recipes Next!

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Overhead view of chicken salad in a bowl.

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Crunchy Kale and Chicken Salad

Ingredients

Salad

Dressing****

Instructions

Notes