High-Protein Winter Kale Chicken Salad

A refreshing and hearty winter salad packed with seasonal greens and protein, this dish is ideal for anyone seeking a Low-Carb yet satisfying meal. Combining kale, chicken, avocado, and a mix of seeds and nuts, it delivers a nutrient-dense, flavorful experience. Topped with a tangy lemon tahini dressing, this salad transforms simple ingredients into a standout winter dish. This High-Protein winter salad is a wholesome way to embrace seasonal greens while staying Low-Carb and delicious!

Which kale is best for salads?

When it comes to seasonal greens, curly kale or Lacinato (dinosaur) kale works best for salads. Lacinato kale has a tender texture and slightly sweeter flavor, making it easier to eat raw. Massaging the kale, as in this recipe, enhances its texture and mellows the bitterness, regardless of the variety used.

How should you store leftovers from this recipe?

To store leftovers, keep the salad components and dressing separately. Place the salad in an airtight container and refrigerate for up to 2 days. Keep the dressing in a small jar or airtight container and shake it well before using. If the salad is already dressed, it’s best consumed within a day to maintain its crispness. Avoid freezing, as the texture of the greens and avocado will not hold up well.

Are there any variations to this recipe?

This recipe is highly adaptable. Substitute the chicken with grilled salmon, shrimp, or even boiled eggs for a different protein source. Swap the sunflower and pumpkin seeds with hemp seeds or chia seeds for a unique twist. For a spicier version, add a sprinkle of cayenne pepper or chili flakes to the dressing. You can even toss in some roasted cauliflower or sautéed mushrooms for additional texture and flavor.