crunchy kale salad

The sweet, tangy, crispy + crunchy Citrus Kale Salad with Granola + Pancetta Vinaigrette is full of Vitamin C, fiber + more bright and flavorful nutrients.

Citrus Kale Salad with Maple Granola and Pancetta Vinaigrette

organic, pastured pancetta, diced ((can substitute bacon if needed))

gluten-free maple-flavored granola ((I recommend Paleonola))

organic baby kale

grapefruit

avocado

red onion

pancetta grease

Dijon mustard

maple syrup

grapefruit juice

organic red pepper flakes

organic extra-virgin olive oil

Salt and pepper (,

In a small pan over high heat, crisp up the diced pancetta; set cooked pancetta aside on paper towels to drain, and pour 1 tablespoon of the grease into a small glass bowl, leaving the rest of the grease in the pan.

Toast granola in the pan with the reserved grease for a couple minutes, until crispy and aromatic. Set aside.

To a big salad bowl, add baby kale, grapefruit slices, avocado, red onion, reserved cooked pancetta and toasted granola.

For the vinaigrette, take the small glass bowl with the reserved pancetta grease and add the Dijon, maple syrup, grapefruit juice, red pepper flakes and olive oil. Whisk to combine, season with salt and pepper to taste. Pour over salad and toss until combined. Serve!

This chicken and kale salad is fresh, light and has a tasty creamy dressing! Easy to make, enjoy this dairy free salad as a summer lunch or as a side dish.

Chicken Kale Salad

olive oil (divided)

chicken breasts (or equivalent rotisserie chicken*)

kale (shredded)

apple (diced)

red onion (or white onion, finely diced)

pumpkin seeds

sesame seeds

celery (diced)

salt

black pepper

tbsp tahini

tsp apple cider vinegar

tsp herbs

Slice your chicken breasts into 2-3 pieces lengthways. Drizzle 1 tbsp olive oil into your skillet and sear and cook the chicken pieces for 4-5 minutes each side, or until they reach an internal temperature of 165F using a meat thermometer. Once cool enough to handle, shred with two forks or using a stand-mixer.

Remove the tough stems of the kale, finely shred and add to a large bowl. Drizzle on 1/2 tbsp of olive oil and a good pinch of salt. Massage the kale between your fingers for a few minutes until it wilts and softens.

Whisk together the tahini, apple cider vinegar, mixed herbs and a tablespoon of water until it becomes a creamy dressing. Add more water to thin, and more tahini to thicken to preference.

Add the cooled shredded chicken to the bowl, along with the diced apple, red onion, celery, pumpkin seeds, sesame seeds and half the tahini dressing. Toss to coat all the ingredients in the dressing, and then add more dressing to preference. Transfer to your serving bowl and enjoy!

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Citrus Kale Salad with Maple Granol...

Chicken Kale Salad

Top 2 crunchy kale salad recipes from across the web

The most viewed crunchy kale salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus Kale Salad with Maple Granol...

Chicken Kale Salad

The most viewed crunchy kale salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine