Power-Up Chicken and Kale Salad

Power Up Chicken-Kale Salad


Ideal for meal prep, I usually make this salad on Sunday and eat it for lunch all week. It’s a great way to use up any leftover roast chicken. First, I make the dressing. Zest and squeeze two lemons (to make ½ cup of juice). Add zest, olive oil, agave, minced garlic, cayenne pepper, garlic salt, and pepper to lemon juice and whisk. Pour over chicken in a large bowl. While the chicken marinades in the dressing, pick over the kale, removing the large stems. Toss kale and chicken until thoroughly mixed with dressing. Add feta and avocado and mix again. Let rest in refrigerator 10 - 15 minutes, if serving today. For meal prep, divide among individual serving containers.


  • 1 - 2 cups cooked chicken, cut into bite-size pieces
  • 8 Cups chopped kale or 1 (10 ounce) bag chopped kale
  • ½ avocado, diced
  • ½ cup feta cheese crumbles
  • ½ cup diced red onion (optional)


  • 2 lemons to make ½ cup of juice
  • 1 Tbsp lemon zest
  • 1 Tbsp agave syrup
  • ½ cup olive oil
  • 1 tsp minced garlic
  • ½ tsp garlic salt
  • ⅛ tsp ground cayenne pepper
  • ⅛ tsp black pepper