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Recipes
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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.
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Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
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.
40MINS
Total Time
$2.87
Cost Per Serving
Ingredients
Servings
6
us / metric
Cashew & Avocado “Mayo” Dressing
Raw Cashews
1 cup
Raw Cashews
Avocado
1 1/2
Avocados, ripe, diced
Garlic
1 clove
Garlic, peeled
Lemon
1
Lemon, freshly squeezed
2 Tbsp juice for the dressing plus 1 Tbsp for the salad
Coarse Sea Salt
1 tsp
Coarse Sea Salt
Ground Black Pepper
as needed
Ground Black Pepper
Unsweetened Almond Milk
1/2 cup
Unsweetened Almond Milk
plus more if needed
Kale Waldorf Chicken Salad
Kale
2 bunches
Kale, washed, thinly sliced
5-6 cups
Curly Lettuce
1 bunch
Curly Lettuce, washed, roughly chopped
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
divided
Red Seedless Grapes
2 cups
Red Seedless Grapes, washed
Celery
3 stalks
Celery, thinly sliced
Fuji Apple
1
Fuji Apple, peeled
cut into matchsticks
or Honeycrisp Apple
Roasted Chicken Breast
2 slices
Roasted Chicken Breasts
Walnut
1 cup
Walnut, roughly chopped
Nutrition Per Serving
VIEW ALL
Calories
484
Fat
37.7 g
Protein
14.2 g
Carbs
31.7 g
Love This Recipe?
Add to plan
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Kale Waldorf Chicken Salad & Cashew Avocado 'Mayo'
Save
author_avatar
Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
Cooking InstructionsHide images
step 1
To make the cashew & avocado “mayo” dressing: Soak the Raw Cashews (1 cup) in a bowl of water overnight.
step 1 To make the cashew & avocado “mayo” dressing: Soak the Raw Cashews (1 cup) in a bowl of water overnight.
step 2
Keep the stems on and pat dry the Red Seedless Grapes (2 cups).
step 2 Keep the stems on and pat dry the Red Seedless Grapes (2 cups).
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 (as needed).
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 (as needed).
step 4
Process 15 to 20 seconds until it turns into a paste.
step 5
Pour in the Unsweetened Almond Milk (1/2 cup) through the tube and process until it reaches to the consistency of mayonnaise.
step 5 Pour in the Unsweetened Almond Milk (1/2 cup) 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 Walnut (1 cup) 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.
Tags
Appetizers
Dairy-Free
American
Gluten-Free
Lunch
Chicken
Snack
Healthy
Shellfish-Free
Dinner
Salad
Side Dish
Vegetables
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