Grilled Chicken Chopped Kale Salad & Honey Dill Vinaigrette

It’s officially salad season! The weekend farmer’s markets are overflowing with fresh produce, and the warm temperatures have me craving all the light, refreshing foods. This past weekend, we packed up the stroller and headed to our local farmers market before spending the day at the pool. We picked up local honey, kale, carrots, peppers, tomatoes, and farm-fresh eggs. I’d been craving a big kale salad for a while, so I decided to make a large one Sunday night to enjoy throughout the week.

I love keeping big salads and wraps in the fridge to eat during the week—it makes life so much easier when I’m hungry and don’t have time to chop vegetables or clean up the mess each time. I’m learning that meal prepping is essential when you have a child. It’s like as soon as I sit down to eat, he knows!

I especially love using kale for meal prep salads because the leaves don’t get soggy. In fact, they taste even better the longer they marinate in the dressing.

What ingredients should I add to a kale salad?

Chopped Kale Salad Toppers
Cranberries
Blueberries
Almonds
Butternut Squash
Hard-Boiled Eggs
Cherry Tomatoes
Red Onion
Homemade Vinaigrette
Goat Cheese
Brussels Sprouts
Grilled Chicken

Other Favorite Salad Add-Ins

Some of my other favorite ingredients to mix into salads are avocado, cucumber, roasted carrots, quinoa, strawberries, feta, croutons, and chickpeas. They each add a different texture and flavor that makes every bite exciting and fresh.

Marinating the Chicken Breast

One of our favorite ways to marinate chicken is with Greek dressing and a few tablespoons of mayonnaise. This combination makes the chicken incredibly juicy on the inside and perfectly crispy on the outside once grilled or baked. It’s simple, flavorful, and pairs perfectly with just about any salad.

Roasted Brussels Sprouts & Butternut Squash

For the roasted vegetables, I tossed the Brussels sprouts and butternut squash in olive oil, then baked them at 400°F for about 25 minutes until they were golden and tender. Roasting brings out their natural sweetness and adds a cozy, caramelized flavor to the salad.

Grilled Chicken Chopped Kale Salad With Honey Dill Vinaigrette

Taralynn

Prep Time 20 minutes

Course Lunch, Dinner

Cuisine American

Chopped Kale Salad

14 Cups Kale Chopped
1/4 Cup Red Onion Finely Chopped
1 Cup Cherry Tomatoes Chopped
2 Cups Roasted Butternut Squash
2 Cups Roasted Brussels Sprouts
1 Cup Salad Toppers dried berries and almonds
1/4 Cup Goat Cheese Crumbled
4 Cups Grilled Chicken Breast Sliced
8 Large Hard Boil Eggs

Honey Dill Vinaigrette

1/2 Cup Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tbsp Honey
1/4 Tsp Black Pepper
1 Tsp Fresh Dill Weed or dried
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder

Grilled Chicken Chopped Kale Salad With Honey Dill Vinaigrette

Mix all of the dressing ingredients in a small bowl
Massage the chopped kale with the honey dill vinaigrette dressing in a large bowl.
Add onions, tomatoes, goat cheese, salad toppers, brussels sprouts, and butternut squash to the bowl with the kale. Toss well.
Top the salad with grilled chicken and hard-boiled eggs.

Keyword kale, salad, tossed salad, chopped salad, grilled chicken, healthy eating, gluten-free, healthy diet, meal prepping

I put this large salad in a big container to enjoy throughout the week, and it’s been delicious, convenient, and such a lifesaver whenever I’m hungry. Having it ready to go has really helped me make better food choices, especially during my postpartum weight loss journey.

For example, last night after my workout, I was so close to ordering pizza. I probably would have caved if I didn’t have my prepped salad waiting in the fridge. There’s nothing wrong with pizza (trust me, I love it!), but I promised myself I’d focus on eating healthier after having my son—and I’ve been doing really well so far. I like to save pizza nights for Fridays as a little reward after a healthy week!