Kale Salad with everything-but-the-kitchen-sink//Pesto, Mustard + Hummus Dressing//Topped with Garlicky Roasted Potatoes + Grilled Chicken
This is my favourite salad in its “traditional” form, meaning one that is predominantly composed of a leafy green. It’s full of everything delicious you could imagine, and is supremely nutritious—the best of both worlds! It’s fantastic after a workout, full of protein, and filling without being heavy. I like to make 2-3 bowls at once, as it’s so delicious that I will happily eat it for lunch, dinner, and then lunch again the next day. This makes me feel that the time spent chopping the ingredients was reasonably spent. I wouldn’t recommend making it farther ahead than that in advance, however, as some of the ingredients will become soggy, or otherwise won’t hold up well, over time. For the additional bowls, wait to mix the dressing in until you are ready to eat them. This is a very chill salad—I use meal prep or leftover ingredients in it, including roasted cubed potatoes, grilled chicken, quinoa, and hard-boiled eggs. I make suggestions in the notes below for recipe ideas, but the intention is that you use whatever you have on hand.
Recipe:
Makes 1 large individual portion
Notes
I specify the type of salt used, as different salts are more or less salty than others. If you don’t have the same kind of salt used, be mindful of this and adjust accordingly. Generally speaking, pink Himalayan salt is less salty than most others.
The recipe calls for grilled (or seared/baked) chicken. I tend to use leftovers for this, as this salad is meant to be an easy, chill meal. As long as what you use is flavourful (without having terribly incompatible flavours) and has some colour on it, it’ll do the trick! If you need a quick idea—just cover your chicken in Nandos hot sauce and barbecue it. Or, make a quick marinate out of freshly chopped rosemary, minced garlic, olive oil, salt, pepper, and if you’d like a touch of lemon juice and/or lemon zest. The chicken can also be omitted (or substituted for another protein) for vegetarians—but only for vegetarians!
Ditto for the roasted cubed potatoes! This said, if you need a suggestion, feel free to use the recipe for the potatoes found here. Just don’t do the sweet potatoes and red onion in the recipe. I might suggest that you make roasted cubed potatoes and chicken the night before for dinner, and use the leftovers the next day for this salad!
I’m not going to include a recipe for the quinoa, as it can be bland, and not make a difference. Just follow the package instructions. Again, it’s just something that I keep in the fridge—you can omit it if you’re pressed for time, but I do like it, as it gives the salad more body.
As is stated in step 7 of the salad instructions, you can eat it immediately. Or, alternatively, it’s even better if you let the ingredients meld together in the fridge for 10-20 minutes before adding in the hot ingredients (potatoes and chicken). But I’m only detailing this if you’re not pressed for time in the slightest, it’s absolutely not necessary.
The mustard called for is by the French brand Maille. Seriously, do yourself a favour and get this brand. It’s easily found in regular grocery stores—at least in Canada—and at Costco.
The pesto called for is by the brand Sunflower Kitchen. It’s actually vegan—therefore it’s not a traditional pesto. The salad won’t taste the same (read: right) if you substitute anything else. But if you must, please use a high-quality, fresh-tasting pesto. Sunflower Kitchen pesto can be found in all health food stores (such as Whole Foods, Goodness Me, etc.)—again, at least in Canada.
You can use any relatively classic hummus in this recipe.
Note that the “dressing” is specifically made for this salad—in terms of the amounts of each ingredient. I haven’t tried it by itself, and so don’t know how strong it is outside of the context of this salad.
I provide very specific measurements for the salad ingredients. This is so that you will be able to replicate the proportions, specifically so that the dressing ratio is right, exactly. In reality, I eyeball everything, and this salad comes together in a very chill way. Once you’ve made this salad once before, and know how it’s supposed to taste, feel free to do the same for future times!
Ingredients
1 1/2 tbsp Maille mustard (Dijon Originale)
1 1/2 tbsp lemon juice
1 tbsp olive oil
1/4 + 1/8 tsp salt (pink Himalayan)
3 tbsp Sunflower Kitchen pesto
3 tbsp hummus
60 g kale, stems removed, cut or ripped into bite-size pieces (2 large handfuls)
3 tbsp cooked quinoa (any type; cooked according to package instructions)
50 g tomato, diced (a small handful)
45 g cucumber, sliced in quarters (a small handful)
30 g celery, small dice (a small handful)
50 g avocado, cubed (about 1/3)
6-8 olives, diced (I like mixing brown, green, and black ones)
1 tbsp capers, packed
1 tbsp parsley, roughly chopped, packed
2 hard-boiled eggs, medium dice
50 g feta, crumbled (a small handful)
1 small-1 medium handful of roasted cubed potatoes (depending on how hungry you are)
1/2 grilled chicken breast, sliced or diced
optional (but strongly recommended): an extra dollop of hummus, pesto, and your favourite hot sauce to top the salad with
Instructions
Begin by mixing all of the ingredients for the dressing together with a spoon in a bowl until smooth. This includes the mustard, lemon juice, olive oil, salt, pesto, and hummus.
Put the kale in your salad bowl, and massage it with about 1 tbsp of the dressing for 30 seconds, or until it has softened and decreased in volume.
Add in the quinoa, tomato, cucumber, celery, avocado, olives, capers, parsley, and remaining dressing, and give it a good mix using your hands.
Now add in the feta and eggs, and give the salad a gentle toss.
Heat the cubed potatoes and chicken up, if they’re cold from the fridge. Top your salad with potatoes and chicken. If you prefer them mixed in, make sure to do so right before you plan to eat it, so that they don’t get cold and/or soggy.
Option to add you favourite hot sauce on the side, as well as an extra dollop of hummus and pesto.
Serve immediately. Alternatively, it’s also really good if you let the ingredients meld together in the fridge for 10-20 minutes before adding in the hot ingredients (potatoes and chicken).
Enjoy!
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