Sometimes, the key to a great salad is what it’s tossed with, like with this mint yogurt dressing. Â
Why You’ll Love This Recipe
As of late, I’ve been all about big, filling, healthy salads with loads of veggies, which seem simple yet nearly impossible to find when traveling. So, when I’m home, I’ve been making them for myself, like this: the Shredded Chicken, Kale, and Quinoa Salad with Mint Yogurt Dressing recipe.
I started with a kale base because it’s ridiculously healthy and filling. Then I loaded it with handfuls of my favorite vegetables, some shredded chicken, salty cheese, and a mint yogurt dressing that’s cooling yet spicy, like a good raita sauce. You can make the dressing ahead — just don’t add the mint until right before serving!
Recipe Ingredients
Here is how to make this salad with mint yogurt dressing:Â
- Kale
- Lemons
- Greek Yogurt
- White wine (or Champange) vinegar
- Extra virgin olive oil
- Sugar or honey
- Fresh Mint Leaves
- Red Pepper Flakes
- Garlic
- Chicken
- Ground Coriander
- Garbanzo Beans
- Quinoa
- Tomatoes
- Cucumber
- Feta Cheese
How To Make This Salad With Mint Yogurt Dressing
Here is how to make this salad with mint yogurt dressing:Â
- First, start by rubbing the kale with lemon and salt to soften it and bring out the flavor.Â
- Next, make the dressing by whirring together the yogurt, vinegar, olive oil, sugar (or honey), mint leaves, red pepper flakes, garlic, salt, and pepper. Add enough water to thin it so that it coats the leaves well.Â
- Finally, assemble the salad by tossing the softened kale, shredded chicken, garbanzo beans, quinoa, tomatoes, cucumber, and feta, and serve with the dressing on the side.Â
Other Healthy Salad Dressing Recipes
Here are a few other healthy salad dressings that are a big hit around here:
Now, go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Shredded Chicken, Kale, and Quinoa Salad with Mint-Yogurt Dressing Recipe
Ingredients
For The Kale:
- 2 bunches kale (preferably lacinato variety) (about 10 ounces)
- 1 medium lemon halved
- kosher salt
For The Yogurt Dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon unrefined cane sugar
- 15 fresh mint leaves
- 1 pinch crushed red pepper flakes
- 1 garlic clove minced
- Freshly ground black pepper
For The Salad:
- 2 cups shredded cooked chicken about 8 ounces
- 1 1/2 teaspoons ground coriander
- kosher salt
- 1 1/2 cups cooked garbanzo beans
- 1 cup cooked quinoa
- 1 pint sweet 100s tomatoes or cherry tomatoes halved
- 4 small Persian cucumbers ends trimmed and small dice
- 3 ounces crumbled feta cheese
Instructions
- Massage And Marinate The Kale:Â Fold each kale leaf in half lengthwise then pull out and discard the center rib. Tear leaves into bite-sized pieces and place in a large nonreactive bowl (you should have about 6 cups). Add lemon juice from one lemon half and a pinch of salt and, with clean hands, rub and gently squeeze the kale until it just begins to soften and wilt (it will get darker green in color). Set aside 5 to 15 minutes while you prepare the rest of the salad.
- Make The Minted Yogurt Dressing:Â Combine yogurt, vinegar, 1 tablespoon of olive oil, 1 teaspoon salt, sugar, mint, red pepper flakes and garlic in a blender or mini food processor and process until smooth, stopping to scrape down the inside of the carafe as needed. (Depending on the kind of yogurt you use, you may need to thin out the dressing with a little water so it is pourable.) Taste and adjust flavor, adding salt, freshly ground black pepper, and sugar, as needed.
- Assemble The Salad:Â Heat oil in a small pan over medium heat. When it shimmers, add coriander and cook until just fragrant. Pour over shredded chicken, add juice from remaining lemon half and toss to combine. Taste and season with salt and freshly ground black pepper, as desired.
- Place greens in a serving bowl or serving dishes and top with chicken mixture and remaining ingredients. Spoon dressing over the top and serve.
