Kale Waldorf Chicken Salad & Cashew Avocado 'Mayo'

15 INGREDIENTS • 14 STEPS • 40MINS

Kale Waldorf Chicken Salad & Cashew Avocado 'Mayo'

Recipe

5.0

1 rating

I added some leftover chicken breasts that I had in the fridge. Though if you are looking for a vegan alternative, feel free to omit the chicken. Roasting grapes in a little bit of olive oil in a skillet on the stovetop for 8-10 minutes (while closely supervising) brings out their flavor.

I added some leftover chicken breasts that I had in the fridge. Though if you are looking for a vegan alternative, feel free to omit the chicken. Roasting grapes in a little bit of olive oil in a skillet on the stovetop for 8-10 minutes (while closely supervising) brings out their flavor.

Fool Proof Living

My name is Aysegull, but feel free to call me “Ice,” as most friends do.

http://www.foolproofliving.com

40MINS

Total Time

$2.87

Cost Per Serving

Ingredients

Servings

6

us / metric

Cashew & Avocado “Mayo” Dressing

125 g

Raw Cashews

1 1/2

Avocados, ripe, diced

1 clove

Garlic, peeled

1

Lemon, freshly squeezed

2 Tbsp juice for the dressing plus 1 Tbsp for the salad

1 tsp

Coarse Sea Salt

1/4 tsp

Ground Black Pepper

120 mL

Unsweetened Almond Milk

plus more if needed

Kale Waldorf Chicken Salad

2 bunches

Kale, washed, thinly sliced

5-6 cups

1 bunch

Curly Lettuce, washed, roughly chopped

3 Tbsp

Extra-Virgin Olive Oil

divided

310 g

Red Seedless Grapes, washed

3 stalks

Celery, thinly sliced

1

Fuji Apple, peeled

cut into matchsticks

or Honeycrisp Apple

2 slices

Roasted Chicken Breasts

125 g

Walnuts, roughly chopped

Nutrition Per Serving

VIEW ALL

Calories

484

Fat

37.7 g

Protein

14.2 g

Carbs

31.7 g

Fool Proof Living

My name is Aysegull, but feel free to call me “Ice,” as most friends do.

http://www.foolproofliving.com

Cooking Instructions

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step 1

To make the cashew & avocado “mayo” dressing: Soak the Raw Cashews (125 g) in a bowl of water overnight.

step 1 To make the cashew & avocado “mayo” dressing: Soak the Raw Cashews (125 g) in a bowl of water overnight.

step 2

Keep the stems on and pat dry the Red Seedless Grapes (310 g).

step 2 Keep the stems on and pat dry the Red Seedless Grapes (310 g).

step 3

Drain the cashews and place them in the bowl of a food processor. Add Avocados (1 1/2), Garlic (1 clove), 2 Tbsp of juice from Lemon (1), Coarse Sea Salt (1 tsp), and Ground Black Pepper (1/4 tsp).

step 3 Drain the cashews and place them in the bowl of a food processor. Add Avocados (1 1/2), Garlic (1 clove), 2 Tbsp of juice from Lemon (1), Coarse Sea Salt (1 tsp), and Ground Black Pepper (1/4 tsp).

step 4

Process 15 to 20 seconds until it turns into a paste.

step 5

Pour in the Unsweetened Almond Milk (120 mL) through the tube and process until it reaches to the consistency of mayonnaise.

step 5 Pour in the Unsweetened Almond Milk (120 mL) through the tube and process until it reaches to the consistency of mayonnaise.

step 6

To make the salad: Place the Kale (2 bunches) and Curly Lettuce (1 bunch) in a large salad bowl.

step 7

Pour the mayo dressing over, and mix until all leaves covered with the dressing.

step 8

Cover with plastic wrap, let it marinade in the fridge while you are getting the other ingredients ready, 20 to 30 minutes.

step 9

Heat Extra-Virgin Olive Oil (2 Tbsp) in a small skillet over medium heat. When hot, add the grape clusters. Toss gently to make sure that grapes are covered with the oil. You do not want them to stick to the pan.

step 10

Cook while turning the grapes every so often, until they start bursting, 8 to 10 minutes.

step 10 Cook while turning the grapes every so often, until they start bursting, 8 to 10 minutes.

step 11

Let the grapes cool for 5 minutes before removing the grapes from their stems.

step 12

To assemble the salad: Place the grapes, Celery (3 stalks), Fuji Apple (1), Roasted Chicken Breasts (2 slices), and Walnuts (125 g) into the salad. Gently toss to make sure that they are equally distributed throughout the salad.

step 13

Drizzle with Extra-Virgin Olive Oil (1 Tbsp) and 1 Tbsp of Lemon Juice. Taste for seasoning and add more if necessary.

step 13 Drizzle with Extra-Virgin Olive Oil (1 Tbsp) and 1 Tbsp of Lemon Juice. Taste for seasoning and add more if necessary.

step 14

Toss and serve.

step 14 Toss and serve.

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