Description
A vibrant, dairy-free chicken salad with a zesty honey mustard vinaigrette. Packed with protein and crunch from kale, cranberries, and fresh veggies, it’s a light, satisfying option perfect for quick meals or lunches.
Ingredients
2 boneless, skinless chicken breasts
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon cider vinegar
1 teaspoon olive oil
4 cups chopped kale
1/4 cup dried cranberries
2 celery stalks, finely chopped
1/4 red onion, finely chopped
Optional: 2 tablespoons toasted pumpkin or sunflower seeds
Instructions
Grill or pan-sear the chicken breasts until fully cooked (165°F), then dice into bite-sized pieces
In a small bowl, whisk together Dijon mustard, honey, cider vinegar, and olive oil to form a tangy vinaigrette
In a large bowl, toss diced chicken with chopped kale, celery, red onion, and dried cranberries
Pour the dressing over the salad and gently mix until evenly coated
Optional: Sprinkle toasted seeds on top and toss lightly
Notes
Kale can be substituted with cabbage or arugula for a milder taste
Adjust honey/mustard ratio to suit your sweet-tangy balance
Add avocado slices or shredded carrots for extra creaminess
Store leftovers in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg