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Creamy Fennel Kale Chicken Salad
10 mins
50 mins
1 hr

This delicious salad is hardy and satisfying, thanks to the combination of complete protein from the grilled chicken and high-fiber, nutrient-dense kale. Roasted fennel and leeks add an extra pop of flavor, as well as extra vitamin C and magnesium. Topped with a creamy, dairy-free dressing made from almond yogurt and mustard, this recipe makes...

Course: Dinners + Mains
Keyword: Dinners + Mains
Servings: 4
Calories: 367 kcal
  • 2 medium leeks thinly sliced
  • 2 medium fennel bulbs cored and thinly sliced
  • 1/4 cup avocado oil
  • dash pepper
  • 5 cups kale chopped
  • 1 lb chicken cutlets skinless
  • 1/2 cup chicken broth low sodium
  • 1/4 cup almond yogurt unsweetened
  • 1 tbsp mustard whole grain
  1. Preheat oven to 400° F.

  2. On a baking sheet, place prepared fennel and leeks.

  3. Toss vegetables with 2 tablespoons avocado oil, Himalayan salt, and dash of black pepper.

  4. In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.

  5. Bake fennel and leeks for 40 minutes and add kale to the baking sheet for the last 10-12 minutes of baking.

  6. Heat 1 tablespoon avocado oil in a large pan, over medium heat. Add chicken and sauté until lightly cooked, about 3-4 minutes per side.

  7. In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on top of chicken.

  8. Add the roasted vegetables to pan and continue to heat for 3 minutes, then enjoy!

Nutrition Facts
Creamy Fennel Kale Chicken Salad
Amount Per Serving
Calories 367 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 75mg25%
Sodium 390mg17%
Potassium 1442mg41%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 2g2%
Protein 31g62%
Vitamin A 9314IU186%
Vitamin C 123mg149%
Calcium 233mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.