This Crunchy Kale and Chicken Salad is both filling and flavorful with it's protein, fiber, and deliciously sweet, creamy, and tangy dressing.
Total Cost: $6.19 recipe / $1.55 serving
Servings: 4to 6 servings
Author: Beth - Budget Bytes
1lbboneless skinless chicken breasts*$1.99
Pinchsalt and pepper $0.05
8ozor one bunch curly leaf kale$1.50
1/2cupmayonnaise (I used light mayo)$0.77
3Tbspapple cider vinegar$0.18
Freshly ground pepper$0.03
Season the chicken breast liberally with salt and pepper. Cook the chicken in a countertop grill, or in a skillet until cooked through. Let the chicken cool completely, then chop into small pieces.
While the chicken is cooling, dice the celery into small pieces. The easiest way to do this is to cut each stalk into strips lengthwise, then cut across the strips into small cubes.
Prepare the dressing my mixing the mayonnaise, cider vinegar, honey, Dijon mustard, 1/4 tsp salt, and some freshly cracked pepper.
Tear the kale into small, bite-sized pieces, rinse, and then dry the leaves well. (Rinsed kale can be rolled up in a clean, dry dish towel to help absorb excess water). Place the kale in a bowl, then layer the chopped chicken, diced celery, sliced almonds, and golden raisins over top. Add the dressing and stir very well, or until everything is well coated in the dressing. Serve immediately.
To keep the salad fresh, combine only the chicken, celery, almonds, raisins, and dressing and stir until well mixed. This mixture can be stored in the refrigerator. Add the dressing/topping mixture to fresh kale just before serving each day.*I buy chicken breasts only when they are on sale and then freeze them for later use.