A little about this dish
This kale and pulled chicken salad recipe featuring blueberries is perfect for a healthy brunch at a hipster coffee shop because of its colorful and nutrient-dense ingredients. Blueberries are a superfood that add natural sweetness and fiber, while the kale and pulled chicken offer protein and texture.
Ingredients (for 4)
- Curly kale leaves — 4 cups — chopped
- Cooked and shredded chicken — 2 cups
- Blueberries — 1 cup — rinsed and dried
- Feta cheese — 1/2 cup — crumbled
- Toasted sliced almonds — 1/2 cup
- Red onion — 1/4 cup — diced
- Olive oil — 1/4 cup
- Apple cider vinegar — 2 tablespoons
- Honey — 1 tablespoon
- Salt — 1/2 teaspoon
- Black pepper — 1/4 teaspoon
Preparation
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Step 1 — 🥗💪🏼🖐️In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined. Pour the dressing over the kale and using your hands, massage the kale for 2-3 minutes, until it starts to wilt down and soften.
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Step 2 — 🥗🍗🧀🍇Add the shredded chicken, blueberries, crumbled feta cheese, toasted almonds, and diced red onion to the mixing bowl with the kale. Using salad tongs or your hands, toss all the ingredients together until well combined.
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Step 3 — 🥗🍽️🔜Divide the salad among 4 plates and serve immediately.
A final fox tip
For a vegetarian option, swap the pulled chicken with a can of chickpeas. This salad is perfect for meal-prepping, simply make the dressing and store it separately from the salad until ready to serve. Kids can help by rinsing and drying the blueberries, measuring the ingredients and tossing everything together.