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Servings:

Kale Waldorf Chicken Salad & Cashew Avocado 'Mayo'

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.

Total Time

40min

5.0

1 Rating

Author: Fool Proof Living

Servings:

Ingredients

Cashew & Avocado “Mayo” Dressing

•

1 cup

Raw Cashews

•

1 1/2

Avocados , ripe, diced

•

1 clove

Garlic , peeled

•

Lemon , freshly squeezed

•

1 tsp

Coarse Sea Salt

•

as needed

Ground Black Pepper

•

1/2 cup

Unsweetened Almond Milk

Kale Waldorf Chicken Salad

•

2 bunches

Kale , washed, thinly sliced

•

1 bunch

Curly Lettuce , washed, roughly chopped

•

3 Tbsp

Extra-Virgin Olive Oil

•

2 cups

Red Seedless Grapes , washed

•

3 stalks

Celery , thinly sliced

•

Fuji Apple , peeled

or Honeycrisp Apple

•

2 slices

Roasted Chicken Breasts

•

1 cup

Walnuts , roughly chopped

Cooking Instructions

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

Keep the stems on and pat dry the Red Seedless Grapes (2 cups) .

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) .

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

Pour in the Unsweetened Almond Milk (1/2 cup) through the tube and process until it reaches to the consistency of mayonnaise.

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

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

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

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.

10.

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

11.

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

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.

13.

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

14.

Toss and serve.

Nutrition Per Serving

CALORIES

484

FAT

37.7 g

PROTEIN

14.2 g

CARBS

31.7 g