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Homemade Kale Avocado Salad photo

Kale Avocado Salad

This Kale Avocado Salad is a colorful and nutritious delight! Packed with fresh greens, creamy avocado, and a zesty dressing, it's perfect for any meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 pieces 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
  • 2 pieces limes juiced
  • 1/4 cup light olive oil
  • to taste Salt
  • 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 piece avocado sliced
  • to taste Chopped cilantro for garnish
  • to taste Finely diced red onion for garnish
  • to taste Crushed tortilla chips for topping

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

Build Kale Avocado Salad Step by Step
  1. 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.
  2. Step 2: Cook the Corn - Grill the ears of corn until charred and tender, about 10 minutes, or use canned corn.
  3. 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.
  4. Step 4: Make the Dressing - Whisk together balsamic vinegar, smashed garlic, chopped cilantro, agave, cumin, lime juice, and light olive oil. Season with salt.
  5. 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.
  6. 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.