Kitchen notes · a little help before you start
Tuscan Kale Salad
Lemony kale with warm grilled chicken makes a salad worth sitting down for. There are creamy bites of avocado against salty feta, with almonds adding some crunch. The kale has enough substance to hold its own under the toppings, so each forkful can have a bit of everything.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 2
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Massage the kale for a better bite
Use your hands to work the dressing into the kale for a minute or two. It helps the leaves soften and makes the salad easier to eat, especially with sturdy Tuscan kale.
2. Save some dressing for the end
Most of the dressing goes onto the kale first, but keep the last bit back. That final drizzle ties together the chicken, tomatoes, avocado, almonds and feta once everything is arranged.
3. Chicken thickness matters
The grill time depends on how thick the chicken breasts are, so use the timing as a guide rather than a promise. Cook until done, then slice before setting it over the kale.
Get to know the ingredients
Tuscan kale
Tuscan kale is also called lacinato or dinosaur kale. The ribs should be removed and the leaves cut small, which makes the short massage much more useful.
Tomatoes
The tomatoes can be handled two ways: chop larger ones, or quarter smaller ones. Aim for pieces that sit easily on top of the salad instead of rolling around the bowl.
Whole natural almonds
Coarsely chop the almonds before adding them. You still get crunch, but the pieces scatter through the salad better than whole almonds would.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Tuscan Kale Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
After the chicken is sliced and the toppings are arranged, drizzle over the reserved dressing and serve. The kale has already had its time to soften, so the finish is all about bringing the top layer together.
A little more help as you go
Build it in layers
Dress and massage the kale first, then add the sliced chicken and the remaining toppings. That order keeps the greens seasoned underneath instead of leaving all the flavor sitting on top.
Season in two places
The dressing gets salt and pepper, and the chicken does too. That matters here because the chicken is grilled separately before it joins the salad.
A few questions you might have
Do I really need to massage the kale?
Yes, for this salad it’s worth doing. The dressing goes onto the kale first, then you massage it briefly so the leaves soften before the chicken and toppings are added.
Should all the dressing go on the kale at once?
No. Toss the kale with three quarters of the dressing, then save the rest for the final drizzle after the tomatoes, avocado, almonds and feta are on top.
How do I know how long to grill the chicken?
Cook it over medium high heat for 4 to 5 minutes per side, or until it’s done. The exact time depends on the thickness of the chicken breasts.
When does the avocado go in?
Add the thinly sliced avocado at the end with the tomatoes, almonds and feta. It sits on top of the dressed kale rather than being massaged in with the greens.
Should the almonds be whole or chopped?
Use the whole natural almonds coarsely chopped. They’re added with the final toppings, so smaller pieces will spread more evenly over the salad.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
