Shredded Chicken Kale Salad
Shredded Chicken Kale Salad Recipe Type : Soups & Salads Author: Lauren Venosta Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4
Author: Lauren Venosta
Ingredients
- 8 cups shredded kale
- 2 cups shredded chicken (see notes section)
- 1 ½ cups broccoli slaw
- 1 cup grapes, halved
- 4 stalks celery, sliced
- ½ red onion, sliced
- ½ cup sliced almonds
- 1 cup mayonnaise
- 1 Tbsp. yellow mustard
- 2 Tbsp. fresh dill, chopped
- Juice of 1 lemon
- ½ tsp. Himalayan pink salt
- ½ tsp. Garlic powder
- ½ tsp. Black pepper
Instructions
- Add the shredded kale, shredded chicken, broccoli slaw, grapes, celery, red onion, and sliced almonds to a large mixing bowl.
- In a small bowl, mix together the mayonnaise, yellow mustard, dill, lemon juice, salt, garlic powder, and black pepper.
- Next, pour dressing over salad and mix until all the salad ingredients are coated in the dressing.
- Serve with a lemon wedge.
Notes
This recipe works great for meal prep! The salad won't get soggy and you can enjoy a healthy meal all week long. Store the salad in glass storage containers for maximum freshness.
To make shredded chicken you can use the stovetop, slow cooker, or Instant Pot. If you don't want to make it yourself, you can buy a rotisserie chicken and shred the white meat.
Stovetop method: Boil a pot of water, add chicken breasts, and reduce to simmer. Simmer for 10-15 minutes until the chicken is cooked through. Remove from the water and shred with two forks.
Slow Cooker: Add chicken breasts to a slow cooker, add 1 cup of water, and cook for 4 hours on low. Once the time is up, take the chicken out and shred with two forks.
Instant Pot: Add chicken breasts to your Instant Pot with 1 cup of water, use the manual setting and set it for 12 minutes. Once the chicken is done, release the pressure and shred with two forks.
To make shredded chicken you can use the stovetop, slow cooker, or Instant Pot. If you don't want to make it yourself, you can buy a rotisserie chicken and shred the white meat.
Stovetop method: Boil a pot of water, add chicken breasts, and reduce to simmer. Simmer for 10-15 minutes until the chicken is cooked through. Remove from the water and shred with two forks.
Slow Cooker: Add chicken breasts to a slow cooker, add 1 cup of water, and cook for 4 hours on low. Once the time is up, take the chicken out and shred with two forks.
Instant Pot: Add chicken breasts to your Instant Pot with 1 cup of water, use the manual setting and set it for 12 minutes. Once the chicken is done, release the pressure and shred with two forks.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/shredded-chicken-kale-salad/