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Creamy Fennel Kale Chicken Salad

By Jason Fung, MD

Creamy Fennel Kale Chicken Salad

This delicious salad is hardy and satisfying, thanks to the combination of complete protein from the grilled chicken and high-fiber, nutrient-dense kale. Roasted fennel and leeks add an extra pop of flavor, as well as extra vitamin C and magnesium. Topped with a creamy, dairy-free dressing made from almond yogurt and mustard, this recipe makes...
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinners + Mains, Light Meal
Cuisine American, Mediterranean
Servings 4
Calories 367 kcal

Ingredients
  

  • 2 medium leeks thinly sliced
  • 2 medium fennel bulbs cored and thinly sliced
  • 1/4 cup avocado oil
  • dash pepper
  • 5 cups kale chopped
  • 1 lb chicken cutlets skinless
  • 1/2 cup chicken broth low sodium
  • 1/4 cup almond yogurt unsweetened
  • 1 tbsp mustard whole grain

Instructions
 

  • Preheat oven to 400° F.
  • On a baking sheet, place prepared fennel and leeks.
  • Toss vegetables with 2 tablespoons avocado oil, Himalayan salt, and dash of black pepper.
  • In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.
  • Bake fennel and leeks for 40 minutes and add kale to the baking sheet for the last 10-12 minutes of baking.
  • Heat 1 tablespoon avocado oil in a large pan, over medium heat. Add chicken and sauté until lightly cooked, about 3-4 minutes per side.
  • In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on top of chicken.
  • Add the roasted vegetables to pan and continue to heat for 3 minutes, then enjoy!

Nutrition

Nutrition Facts
Creamy Fennel Kale Chicken Salad
Amount per Serving
Calories
367
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
75
mg
25
%
Sodium
 
390
mg
17
%
Potassium
 
1442
mg
41
%
Carbohydrates
 
23
g
8
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
31
g
62
%
Vitamin A
 
9314
IU
186
%
Vitamin C
 
123
mg
149
%
Calcium
 
233
mg
23
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinners + Mains, Light Meal, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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