Salt & Wind Travel

Chicken, Kale, and Quinoa Salad with Mint Yogurt Dressing

Sometimes, the key to a great salad is what it’s tossed with, like with this mint yogurt dressing.  

Chicken, Kale, and Quinoa Salad with Mint Yogurt Dressing

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: 

  • 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: 

  • First, start by rubbing the kale with lemon and salt to soften it and bring out the flavor. 
  • 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. 
  • 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. 
Root Vegetable Salad With Balsamic Date Vinaigrette Recipe

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!

Chicken, Kale, and Quinoa Salad with Mint Yogurt Dressing

Shredded Chicken, Kale, and Quinoa Salad with Mint-Yogurt Dressing Recipe

An easy recipe for a super healthy and filling salad with kale, tomatoes, cucumbers, quinoa, shredded chicken and a Mint-Yogurt Dressing that's a favorite around here!
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Cuisine American
Servings 4 servings
Calories 400 kcal


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


  • Massage And Marinate The Kale: 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: 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: 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.



Serving: 1servingCalories: 400kcalCarbohydrates: 29gProtein: 31gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 73mgSodium: 397mgPotassium: 1167mgFiber: 9gSugar: 8gVitamin A: 14418IUVitamin C: 170mgCalcium: 534mgIron: 5mg
Keyword Easy salad, healthy chicken salad, Protein rich salad
Tried this recipe?Mention @saltandwind or tag #swsociety!

Travel Planning Resources

This post may contain affiliate links. Please refer to our privacy policy.

About The Author
5 from 1 vote (1 rating without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


We'll help you taste Italy Mexico California Hawaii Mexico France Spain the world

We specialize in food-focused experiences in the most interesting culinary regions of the world.

We host unique small group trips to California, Italy, and Mexico from Sicily to Oaxaca.

Our tailored-to-you trip planning services help you make the most of your trip.