This Kale Avocado Salad is a vibrant and nutritious dish that’s perfect for a light lunch or a hearty dinner. Packed with flavor and texture, it combines fresh greens with grilled chicken, creamy avocado, and a zesty dressing. Whether you’re looking to impress your friends at a gathering or simply want to treat yourself to a delicious meal, this salad is sure to hit the spot!
What makes this recipe special is not just its delightful taste but also its health benefits. Kale is a superfood, rich in vitamins A, C, and K, while avocados provide healthy fats that keep you full and satisfied. This salad also incorporates a lovely blend of spices, grilled corn, and crunchy tortilla chips, making every bite a delightful experience.
What Makes This Recipe Special
This Kale Avocado Salad stands out for several reasons:
- Colorful Ingredients: The mix of kale, corn, and avocado creates a visually appealing dish.
- Rich in Nutrients: Each ingredient is packed with vitamins and minerals that promote health.
- Flavor Explosion: The zesty lime dressing and spices elevate the taste, making it anything but ordinary.
- Texture Contrast: The combination of creamy avocado, crunchy tortilla chips, and tender chicken keeps things interesting.
What We’re Using
To prepare this delicious Kale Avocado Salad, gather the following ingredients:
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 1/8 teaspoon cinnamon
- 1 tablespoon balsamic vinegar
- 1 clove garlic, smashed
- 1/4 cup chopped cilantro
- 2 tablespoons agave syrup
- 1/4 teaspoon cumin
- Juice of 2 limes
- 1/4 cup light olive oil
- Salt to taste
- 6 cups kale and/or ‘power greens’ pre-washed lettuce mix
- 3 ears corn, cooked and charred on the grill, or just canned corn
- 1 can garbanzo beans, drained and rinsed
- 1 avocado, sliced
- Chopped cilantro for garnish
- Finely diced red onion for garnish
- Crushed tortilla chips for topping
Kitchen Gear Checklist
Before you start cooking, make sure you have the following kitchen tools on hand:
- Grill or Grill Pan: For charring the corn and cooking the chicken.
- Mixing Bowls: For combining the ingredients and dressing.
- Cutting Board: To chop the vegetables and chicken safely.
- Sharp Knife: For precise cutting.
- Measuring Cups and Spoons: To measure out ingredients accurately.
- Whisk: For mixing the dressing smoothly.
Build Kale Avocado Salad Step by Step
Step 1: Prepare the Chicken
In a large bowl, combine the bite-sized chicken pieces with 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic salt, and 1/8 teaspoon of cinnamon. Mix well and let it marinate for 15-30 minutes to soak up the flavors.
Step 2: Cook the Corn
If you’re using fresh corn, grill the ears until they are charred and tender, about 10 minutes. If using canned corn, simply drain and rinse before adding it to the salad.
Step 3: Cook the Chicken
Heat a grill or grill pan over medium-high heat. Cook the marinated chicken pieces for about 5-7 minutes, or until they are cooked through. Remove from heat and set aside.
Step 4: Make the Dressing
In a small bowl, whisk together 1 tablespoon of balsamic vinegar, 1 clove of smashed garlic, 1/4 cup of chopped cilantro, 2 tablespoons of agave, 1/4 teaspoon of cumin, the juice of 2 limes, and 1/4 cup of light olive oil. Season with salt to taste.
Step 5: Assemble the Salad
In a large mixing bowl, combine 6 cups of kale and/or ‘power greens’ with the grilled corn, cooked chicken, drained garbanzo beans, and sliced avocado. Drizzle the dressing over the top and toss gently until everything is well coated.
Step 6: Add the Finishing Touches
Top the salad with chopped cilantro, finely diced red onion, and crushed tortilla chips for added crunch. Serve immediately and enjoy the fresh flavors!
Low-Carb/Keto Alternatives
If you’re looking to make this Kale Avocado Salad more suitable for a low-carb or keto diet, consider these alternatives:
- Replace the agave syrup with a keto-friendly sweetener like erythritol or stevia.
- Use grilled chicken thighs instead of breasts for a richer flavor and juiciness.
- Omit the garbanzo beans, as they can be high in carbs.
- Add extra avocado for healthy fats and creaminess.
Pro Perspective
This Kale Avocado Salad is not only a feast for the eyes but also a powerhouse of nutrition. The combination of spices in the chicken adds a depth of flavor that is complemented perfectly by the creamy avocado and zesty dressing. If you want to elevate this dish even further, consider pairing it with a side of Creamy Spinach Feta Stuffed Shells With Marinara or Creamy Spinach Artichoke Chicken Skillet for a complete meal that will impress your family and friends.
Refrigerate, Freeze, Reheat
To keep your Kale Avocado Salad fresh and delicious:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. The dressing can cause the kale to wilt, so it’s best to keep it separate if possible.
- Freeze: It’s not recommended to freeze this salad as the texture of the greens and avocado will not hold up well once thawed.
- Reheat: If you have leftover chicken, you can reheat it in the microwave or on the stove, but avoid reheating the salad as a whole.
Reader Q&A
Can I use a different type of green instead of kale?
Absolutely! Feel free to substitute kale with spinach, arugula, or any leafy greens of your choice. Each will bring its unique flavor and texture to the salad.
How can I make this salad vegan?
To make this salad vegan, simply omit the chicken and replace it with more beans or a plant-based protein like tofu or tempeh. The salad will still be delicious and filling!
What if I don’t like cilantro?
If cilantro isn’t your favorite, you can swap it out for parsley or simply leave it out altogether. The dressing will still taste great without it!
Can I prepare this salad ahead of time?
You can prepare the ingredients ahead of time, but it’s best to assemble the salad just before serving to keep the greens fresh and crisp.
Explore More
If you loved this Kale Avocado Salad, you might also enjoy:
- Creamy Spinach Feta Stuffed Shells With Marinara
- Creamy Spinach Artichoke Chicken Skillet
- Quinoa Salad with Roasted Vegetables
- Greek Chickpea Salad with Feta
- Roasted Beet and Goat Cheese Salad
Hungry for More?
Discover more delicious recipes and cooking tips to satisfy your cravings and inspire your culinary adventures. Each dish is crafted with love and a passion for flavor, ensuring that your meals are as enjoyable as they are nourishing.
This Kale Avocado Salad is more than just a meal; it’s a celebration of fresh, wholesome ingredients that come together to create something truly special. With its vibrant colors, bold flavors, and satisfying textures, this salad is destined to become a favorite in your household. Enjoy every bite!
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Kale Avocado Salad
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken - In a large bowl, combine the bite-sized chicken pieces with olive oil, cumin, chili powder, garlic salt, and cinnamon. Mix well and let it marinate for 15-30 minutes.
- Step 2: Cook the Corn - Grill the ears of corn until charred and tender, about 10 minutes, or use canned corn.
- Step 3: Cook the Chicken - Heat a grill or grill pan over medium-high heat and cook the marinated chicken pieces for 5-7 minutes until cooked through. Set aside.
- Step 4: Make the Dressing - Whisk together balsamic vinegar, smashed garlic, chopped cilantro, agave, cumin, lime juice, and light olive oil. Season with salt.
- Step 5: Assemble the Salad - In a large bowl, combine kale, grilled corn, cooked chicken, garbanzo beans, and avocado. Drizzle with dressing and toss gently.
- Step 6: Add the Finishing Touches - Top with cilantro, red onion, and tortilla chips. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep dressing separate from greens if storing to prevent wilting.
- Substitute chicken with tofu for a vegan option.
