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Avocado Kale Chicken Salad with Lemon-Tahini Dressing
Avocado Kale Chicken Salad with Lemon-Tahini Dressing
A powerhouse meal that combines tender chicken, creamy avocado, and nutrient-packed kale in a bright lemon-tahini dressing. Perfect for meal prep or a quick healthy lunch!
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Get It on Amazon Basics✔ Free Delivery | ✔ Top Rated | ✔ Budget-Friendly35g per serving
12g net carbs
Naturally
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Get It on Amazon Basics✔ Free Delivery | ✔ Top Rated | ✔ Budget-FriendlyWhy This Recipe Works
If you’re searching for high protein kale salad recipes with avocado and chicken, you’ve found your winner. This salad delivers 35g of protein per serving, comes together in under 30 minutes, and uses affordable ingredients. The lemon-tahini dressing tenderizes the kale while adding healthy fats, making this a complete meal that keeps you full for hours.
Ingredients
For the Salad:
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 bunch lacinato kale (also called dinosaur kale), stems removed
- 2 ripe avocados, diced
- 1/2 red onion, thinly sliced
- 1/4 cup sunflower seeds or pepitas
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Lemon-Tahini Dressing:
- 1/4 cup tahini (well stirred)
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- 1 teaspoon maple syrup or honey
- 1/4 teaspoon ground cumin
- Salt to taste
Step-by-Step Instructions
Step 1: Prepare the Chicken
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice into bite-sized pieces.
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Step 2: Massage the Kale
Remove kale leaves from stems and tear into bite-sized pieces. Place in a large bowl with a pinch of salt. Using clean hands, massage kale for 1-2 minutes until it darkens in color and softens slightly.
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Get It on Amazon Basics✔ Free Delivery | ✔ Top Rated | ✔ Budget-FriendlyStep 3: Make the Dressing
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, maple syrup, and cumin until smooth. The dressing will thicken at first then loosen up. Add more water if needed to reach desired consistency.
Step 4: Assemble the Salad
Add sliced chicken, diced avocado, red onion, and sunflower seeds to the bowl with massaged kale. Pour dressing over and gently toss to combine. Taste and adjust seasoning if needed.
Tips for Success
Massage that kale! Don’t skip massaging the kale with salt – it breaks down the tough fibers, making it tender and more digestible.
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Get It on Amazon Basics✔ Free Delivery | ✔ Top Rated | ✔ Budget-FriendlyUse ripe avocados: They should yield slightly to gentle pressure. Add them last to prevent browning.
Meal prep friendly: Store dressing separately and assemble just before eating. Kale holds up better than lettuce in the fridge.
Shortcut option: Use rotisserie chicken or canned chicken to save time. Just make sure it’s thoroughly drained if using canned.
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Frequently Asked Questions
Absolutely! Replace chicken with chickpeas, baked tofu, or white beans for a plant-based protein option. You’ll still get a satisfying, high-protein meal.
The salad (without dressing) keeps well for 2-3 days. Store dressing separately for up to 5 days. The avocado is best added fresh.
If you don’t have tahini, try almond butter or cashew butter thinned with extra lemon juice. The flavor will be different but still delicious.
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Get It on Amazon Basics✔ Free Delivery | ✔ Top Rated | ✔ Budget-Friendly
