Simple Kale Chicken Salad
The Ultimate Versatile Kale Salad (With Optional Chicken!)
Kale salads don’t have to be boring—this one is proof!
Kale salads don’t have to be boring—this one is proof! Whether you’re keeping it simple or adding protein like poached, rotisserie, or baked chicken, this customizable kale salad is packed with bold flavors and fresh ingredients. Plus, it’s nutrient-dense, loaded with vitamins A, K, B6, and C, plus calcium, potassium, and fiber—so you can feel good about every bite.
The key to a truly delicious kale salad? The massage technique. (Yes, you read that right.) A quick hand-massage with lemon juice, soy sauce, and garlic transforms kale from tough and bitter to tender and flavorful.
Then, mix in tomatoes, onions, and a sprinkle of parmesan (or feta for a Greek twist!), and you’ve got a simple, satisfying salad that works as a standalone meal or side dish.
What’s great about this recipe is that you don’t need to prepare a separate dressing. The lemon juice, soy sauce, anchovy, and sesame oil provide a ton of umami flavors!
Why You’ll Love This Kale Salad Recipe
🥗 A perfect base salad – Customize it with your favorite toppings and proteins.
🍗 Boost the protein – Add poached chicken, rotisserie chicken, or baked chicken for a heartier chicken kale salad meal.
⏱ Quick & easy – Ready in just 30 minutes with minimal effort.
🌿 Waste less, eat more – Don’t toss the kale stems! Save them and sauté later. These tender stems can be and added into a roasted veggie salad, scrambled eggs, stir fry, and even different kinds of soup. I’m a huge advocate of using as much as I can from the fruits, veggies, and proteins that I use Check out my Asian Roasted Veggie Salad on how to make a hot kale slaw and use up those stems!
How to Serve & Customize
Add protein – Toss in sliced poached chicken, shredded rotisserie chicken, or baked chicken breasts. Crunched for time? Used pre cooked chicken.
Go Greek – Swap parmesan for feta, and add red onions, cucumbers, and cherry tomatoes.
Make it hearty – Throw in quinoa, chickpeas, or roasted sweet potatoes for extra texture and nutrition.
Play it up for the holidays - Add moist turkey slices, provlone cheese and dried cranberries for a holiday twist with a dijon mustard and apple cider vinegar based dressing. Turn your kale chicken salad into a festive kale turkey salad.
Spice it up – A drizzle of sriracha or chili crisp takes this to another level.
More questions? Check out the FAQs
Why should I massage kale?
Massaging kale helps break down its tough fibers, making it softer and easier to eat. It also enhances the flavor by allowing the dressing to absorb better.
What’s the best type of kale to use?
I love dino kale (lacinato kale) because it’s less bitter and more tender than curly kale. But if curly kale is all you have or all you can find, it works too!
How can I prep this salad ahead of time?
Massage the kale with lemon juice and soy sauce up to a day in advance. Store it in an airtight container in the fridge, then add toppings right before serving.
Can I use a different dressing?
Absolutely! Swap the lemon-soy dressing for balsamic vinaigrette, tahini dressing, or a classic Caesar-style dressing. Once you know how to master the chopped kale base, the world is your oyster here in terms of customizing.
How do I add chicken to this salad?
For a protein boost, you can:
Poach chicken breasts (super juicy and easy!) - for an easy guide on poaching chicken, read my recipe here.
Shred rotisserie chicken (quick and convenient)
Slice baked chicken breasts (adds more depth of flavor)
This kale salad is the perfect foundation for whatever flavors you love most. Try it out, mix it up, and let me know your favorite variation in the comments!
Simple Kale Salad Recipe
Serves: 2-4
Prep Time: 15 minutes Total Time: 20 minutes
Ingredients:
2 bunches of kale, preferably Dino kale - washed, dried, and leafy parts removed from the stem
Juice of 1/2- lemon, more if needed
1 tsp of seasoned rice wine vin (or apple cider vin)
2 tsp soy sauce
1 small anchovy, mashed (optional)
Parmesan cheese, to taste
Kosher salt and pepper (to taste)
1 small tomato, washed and diced into bite sized pieces
1/2 of a white or yellow onion, thinly sliced
Sesame oil or extra virgin olive oil
Optional: miso paste (you can mash a little into the lemon juice if you love miso flavor), I recommend 1-2 tsp.
Directions:
Thoroughly wash and dry your kale. Pull the leaves off of the stems. Chop the kale into bite sized pieces and save the stems!
Add the kale, lemon juice, soy sauce, sesame oil and 1 tsp of salt into a large bowl. Add in the mashed up anchovy here (if using).
Massage these ingredients together with your hands for 2-3 minutes. The kale leaves will get darker and have more of a wet look. The ingredients should decrease and you’ll know it’s done when you feel the texture change.
Crack some fresh black pepper and add salt if needed.
Give the salad a taste test and adjust the seasoning accordingly.
Finally, gently mix in your tomato, onion and parmesan cheese. Once it tastes perfect, drizzle just a little bit of sesame oil on top and serve.
For more of a Greek style kale salad. You can mix in red onions, tomatoes, and cucumbers. Swap out the parmesan cheese for feta and skip the sesame oil and soy sauce - use extra virgin olive oil and balsalmic vinegar for your dressing! There are endless options for kale salad, I’d love to hear how you make yours in the comments below!
Save your stems and put them in a baggie to use later - no waste!
