Kale Chicken Salad with Ginger Dressing

By: Kaitlin Cleary

Serves: 2

With summer coming to an end, I thought I would share one of my favorite recipes for a fresh take on a classic salad. Kale has a tough texture, so I recommend massaging it with your choice of a neutral oil beforehand. Incorporating pecans add crunch and flavor, especially if toasted in the oven.


  • 2 ½  cups of Kale 
  • 4 tsp avocado oil
  • 1 cup madarin oranges, strained and rinsed
  • ⅔ cup of pecans (toasted)
  • ⅓ cup of sliced green onions
  • 2 Chicken Breasts sliced 
  • Kosher Salt and Freshly Ground Pepper to taste

Dressing Ingredients:

  • 2 medium carrots, peeled and chopped
  • ¼ cup of sweet onion, diced
  • 2 tablespoons of fresh ginger, chopped and peeled
  • 1 tbsp Honey or Agave
  • ⅛ cup Coconut Aminos
  • ⅛ cup Rice Wine Vinegar
  • 1 tsp Sesame Oil
  • ¼ tsp Kosher Salt
  • ½ cup Avocado Oil

Directions for Salad:

  1. Begin by massaging 2 ½ cups of Kale with 2 teaspoons of avocado oil and a pinch of Salt for 5 minutes.
  2. Once Kale is softened, begin cooking the sliced pieces of chicken breasts on the stove over medium heat for 8 minutes, making sure to season with salt and pepper.
  3. Once chicken is cooked, let it rest.
  4. In a mixing bowl, combine the kale, mandarin oranges, green onions and pecans.
  5. Once chicken has cooled, add into the salad blend.

Directions for Dressing:

  1. Add all ingredients together in a blender, except for the avocado oil, and blend until smooth.
  2. Slowly add in the avocado oil while blending until smooth.
  3. Serve atop the salad.

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