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kale salad, chicken, grilled chicken, marinated kale salad, meal prep, eating healthy, food prep, goat cheese, butternut squash, Brussels sprouts, eggs, healthy eating, postpartum weightloss, postpartum weight loss, dinner, lunch, tossed salad, gluten-free, nuts, healthy dinner idea

Grilled Chicken Chopped Kale Salad With Honey Dill Vinaigrette

Taralynn McNitt
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Lunch, Dinner
Cuisine American
Servings 8

Ingredients
  

Chopped Kale Salad
  • 14 Cups Kale Chopped
  • 1/4 Cup Red Onion Finely Chopped
  • 1 Cup Cherry Tomatoes Chopped
  • 2 Cups Roasted Butternut Squash
  • 2 Cups Roasted Brussels Sprouts
  • 1 Cup Salad Toppers dried berries and almonds
  • 1/4 Cup Goat Cheese Crumbled
  • 4 Cups Grilled Chicken Breast Sliced
  • 8 Large Hard Boil Eggs
Honey Dill Vinaigrette
  • 1/2 Cup Olive Oil
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey
  • 1/4 Tsp Black Pepper
  • 1 Tsp Fresh Dill Weed or dried
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Garlic Powder

Instructions
 

Grilled Chicken Chopped Kale Salad With Honey Dill Vinaigrette

  • Mix all of the dressing ingredients in a small bowl
  • Massage the chopped kale with the honey dill vinaigrette dressing in a large bowl.
  • Add onions, tomatoes, goat cheese, salad toppers, brussels sprouts, and butternut squash to the bowl with the kale. Toss well.
  • Top the salad with grilled chicken and hard-boiled eggs.
Keyword kale, salad, tossed salad, chopped salad, grilled chicken, healthy eating, gluten-free, healthy diet, meal prepping