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Chopped Chicken, Cucumber, and Kale Salad
Recipes
Chopped Chicken, Cucumber, and Kale Salad
4 servings
15 minutes total

Ingredients

  • 3 tablespoons shelled, dry roasted pistachios
  • 1 ripe Hass avocado
  • 1 small head green cabbage
  • 1 seedless cucumber
  • 3 oz fresh kale, divided
  • 2 green onions
  • 1 chilled oven-roasted chicken
  • ¼ cup lemon vinaigrette
  • 4 cloves garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 3 tablespoons grated (or shaved) Parmesan cheese
  • 2 oz pita chips (optional)

Steps

    1. Chop pistachios finely. Halve avocado and scoop out flesh, discarding pit. Chop cabbage (about 3 cups), cucumber, kale (about 3 cups), and green onions finely. Chop chicken finely (breast meat only; about 8 oz).
    2. Place in large bowl: cabbage, cucumbers, onions, chicken, and 2 cups kale. Place in food processor bowl: avocado, vinaigrette, garlic, salt, red pepper, and remaining 1 cup kale. Process until smooth. Add avocado dressing to bowl with chopped vegetables; toss to coat.
    3. Crush pita chips coarsely, if using (about 1 cup). Top salad with pistachios, Parmesan, and, pita chips. Serve.

Amount per ¼ recipe serving: Calories 300, Total Fat 21g, Sat Fat 4.5g, Trans Fat 0g, Chol 50mg, Sodium 690mg, Total Carb 12g, Fiber 5g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 17g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 6%