CHICKEN KALE SALAD WITH TARRAGON DRESSING

  I love me a good chicken salad, and this Chicken Kale Salad with Tarragon Dressing is the bees knees!  It’s vibrant, easy to make, and absolutely tasty!

    This Chicken Kale Salad is an absolute cinch to make and is so delightful to eat!  I really enjoy using butternut squash in this recipe as it pairs really well with tarragon, but you are more than welcome to use sweet potatoes if you wish.  I usually just buy the pre-cubed butternut squash or sweet potato because it makes this recipe even faster to whip up.  It’s a little more expensive, but to me it is worth it.  You just need to cut the butternut a little smaller, so that it cooks faster! 

  There are a lot of different textures in this too which makes my mouth oh so happy.  You have the crunch from the walnuts, and the soft roastiness from the butternut squash.  The kale gets wilted a bit from being massaged.  Massaging the kale helps break it down, making it easier to digest and less bitter.  OMG, I’m drooling just writing this right now!

  If you meal prep, set aside extra shredded chicken for this Kale Salad.  Your other options are to buy a rotisserie chicken and slice that up or pre-cooked shredded chicken which I have seen at Costco and other grocery stores.  Alright!  That’s all the important things I need to say to about this salad.  Lets get to the recipe now shall we!

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CHICKEN KALE SALAD WITH TARRAGON DRESSING

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

• 2 bunches of kale, leaves removed from stems and torn
• 1 small shallot, diced
• 2 cups shredded chicken
• 1/2 cup walnuts, roughly chopped
• 2 cups butternut squash, cubed
• 1 tbsp avocado oil
• 1 1/2 tsp dried tarragon
• 1 tsp sea salt
TARRAGON DRESSING:
• 1 1/2 tbsp dried tarragom
• 1/2 tsp sea salt
• 2 tbsp fresh lemon juice
• 1 tsp red wine vinegar
• 1/4 cup avocado oil or extra virgin olive oil

Instructions

1. Preheat your oven to 425 degrees F.
2. Cube your butternut squash, toss with avocado oil, 1 1/2 tsp dried tarragon and sea salt. Place the butternut squash on a parchment lined sheet pan and put into the oven for 20 minutes or until squash is easily pierced with a fork and a deep golden brown.
3. While butternut squash is cooking, shred or dice up your chicken and set aside.
4. Remove the kale from the stems and tear the leaves into small pieces. Massage with your hands or tongs until you see the kale start to soften and break down.
5. Next, dice up your shallot and add to the kale. Add the chicken and walnuts next.
6. Once the squash is cooked, add it to the kale.
7. Lastly drizzle the tarragon dressing over the salad and toss to combine.
Tarragon Dressing:
8. Whisk together the lemon juice, dried tarragon, sea salt, and red wine vinegar together.
9. Slowly add in the avocado oil while whisking until well combined.

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  This is a fantastic recipe to make during the fall months as well, but I really enjoy it any time of the year.  If you are feeling extra extra fancy add some feta cheese to it! 

Whole30: yes

Paleo: yes