Kale Salad With Chicken and Strawberries

Chicken, Kale, and Strawberry Salad

Chicken, Kale, and Strawberry Salad

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Total time
30 Min

This delicious salad is chock-full of fresh ingredients and has wonderful flavor and color. Perfect for lunch or dinner!

Cook modePrevent screen from turning off

Ingredients

  • 1 head kale lacitano
  • 2 cups strawberries cut in half
  • 1 cup chicken breast, skinless cooked and shredded
  • 1 tablespoon almonds chopped
  • 1 tablespoon Italian dressing
  • 1 tablespoon feta cheese

Instructions

  1. Cut the kale in bite-size pieces. Rinse in colander in cold water and drain.
  2. Cook the chicken or use leftover cooked chicken. Shred the chicken using a fork.
  3. Cut the strawberries in half.
  4. Toast the almonds.
  5. Place the kale in a large serving bowl. Top with chicken, strawberries, almonds and feta cheese. Lightly spoon a little dressing over the top. Serve family style.

Nutrition Facts

Calories

111.3

Fat

4.56 g

Sat. Fat

1.04 g

Carbs

8.09 g

Fiber

3.08 g

Net carbs

5 g

Sugar

4.27 g

Protein

10.54 g

Sodium

144.68 mg

Cholesterol

27.78 mg
Entree, Main Course, Salad
American
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
Previous
Previous

Strawberry Sparklers

Next
Next

Heirloom Tomato Pizza