Chicken Kale Waldorf Salad with Avocado & Goat Cheese
Chicken Kale Waldorf Salad with Avocado & Goat Cheese is a main course that serves 4. For $2.35 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 369 calories, 21g of protein, and 21g of fat. 94 people were impressed by this recipe. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up granny smith apple, salt and pepper, kale, and a few other things to make it today. It is brought to you by Ambitious Kitchen. It is a good option if you're following a gluten free and primal diet. With a spoonacular score of 97%, this dish is great. If you like this recipe, you might also like recipes such as Grilled Chicken Kale Caesar Salad with Avocado and Goat Cheese, Kale Salad with Avocado, Goat Cheese and Tahini Dressing, and Waldorf Salad With Fresh Goat Cheese.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 medium ripe avocado, diced or sliced
2 tablespoons balsamic vinegar
2 leftover grilled chicken breasts (8 oz), diced into cubes
1 teaspoon dijon mustard
1/4 cup dried cranberries
2 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup crumbled goat cheese
1 granny smith apple, chopped
1 bag baby kale (about 6-8 cups)
1/2 cup seedless red grapes, halved
Salt and pepper, to taste
1/4 cup walnuts halves (1 oz)
Equipment:
oven
baking sheet
whisk
bowl
Cooking instruction summary:
Preheat oven to 350 degrees F. Spread walnuts on baking sheet and toast in oven for 8 minutes until fragrant and golden. Remove from oven, allow to cool, then chop into small pieces.In a small bowl, whisk olive oil, balsamic vinegar, garlic and dijon mustard together until smooth and well combined. Season with salt and pepper to taste. Set aside.In a large bowl, toss kale, apples, grapes, and cranberries together. Pour dressing over the fruit and lettuce and toss again to combine. Top salad with goat cheese, avocado, chicken and toasted walnuts. Serve immediately.
Step by step:
1. Preheat oven to 350 degrees F.
2. Spread walnuts on baking sheet and toast in oven for 8 minutes until fragrant and golden.
3. Remove from oven, allow to cool, then chop into small pieces.In a small bowl, whisk olive oil, balsamic vinegar, garlic and dijon mustard together until smooth and well combined. Season with salt and pepper to taste. Set aside.In a large bowl, toss kale, apples, grapes, and cranberries together.
4. Pour dressing over the fruit and lettuce and toss again to combine. Top salad with goat cheese, avocado, chicken and toasted walnuts.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
