Kale Chicken Salad

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Kale Chicken Salad

Traditional Kale Salad with topped with chicken breast. Perfect balanced meal for lunch.
Course Lunch
Cuisine Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 serving


  • 4 oz cooked chicken breast
  • 3 cups chopped kale
  • 1/2 cup chopped tomatoes
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • optional salt and black pepper to taste


  • Wash and chop kale (remove leaves from woody stems).
  • Wash and chop tomatoes.
  • In a large bowl combine kale, lemon juice, olive oil, salt and pepper (if desired).
  • Toss to coat kale leaves completely.
  • Top with cooked chicken breast and chopped tomatoes.
  • Optional: serve with sliced lemon garnish.


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About the author

Ashley Osterman, Nutrition Team Manager

Masters of Science in Dietetics
Completion of Didactic Program in Dietetics
Certified Food Safety Manager and Instructor
Member of the Academy of Nutrition and Dietetics
Member of the School Nutrition Association
Precision Nutrition Level 1