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RECIPE
16 INGREDIENTS14 STEPS40min

Kale Waldorf Chicken Salad & Cashew Avocado 'Mayo'

5.0
1 Ratings
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.
Kale Waldorf Chicken Salad & Cashew Avocado 'Mayo' Recipe | SideChef
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.
FoolProofLiving
My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
http://www.foolproofliving.com
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FoolProofLiving
My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
http://www.foolproofliving.com
40min
Total Time
$2.78
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Cashew & Avocado “Mayo” Dressing

1 cup
Raw Cashews
1 1/2
Avocados , ripe, diced
1 clove
Garlic , peeled
2 Tbsp
Lemons , freshly squeezed
1/2 cup
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
2 cups
3 stalks
Celery , thinly sliced
1
Fuji Apple , peeled
cut into matchsticks
or Honeycrisp Apple
1 cup
Walnuts , roughly chopped
1 Tbsp
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Nutrition Per Serving

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CALORIES
482
FAT
37.1 g
PROTEIN
13.6 g
CARBS
32.0 g

Cooking Instructions

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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 3
Drain the cashews and place them in the bowl of a food processor. Add Avocados (1 1/2) , Garlic (1 clove) , Lemons (2 Tbsp) , 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 (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 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 (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 Lemon Juice (1 Tbsp) . Taste for seasoning and add more if necessary.
Step 14
Toss and serve.
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Nutrition Per Serving
Calories
482
% Daily Value*
Fat
37.1 g
48%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
10.1 mg
3%
Carbohydrates
32.0 g
12%
Fiber
9.3 g
33%
Sugars
15.4 g
--
Protein
13.6 g
27%
Sodium
550.5 mg
24%
Vitamin D
0.2 µg
1%
Calcium
241.8 mg
19%
Iron
3.5 mg
19%
Potassium
775.5 mg
16%
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