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 2 votes

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Prep Time 20

Total Time 20

Course Dinner, Lunch, Main, Salad, Sauces

Cuisine American

Servings servings

Calories 400 kcal

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: 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.

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Nutrition

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