Soy-free Chicken Teriyaki Kale Salad (Edit recipe)

A healthy soy-free chicken teriyaki kale salad made with tender massaged lacinato kale leaves and a flavorful Asian inspired dressing. The perfect, healthy kale salad to prep for lunches or a quick weeknight meal.
20 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:45 g
Carbohydrates:33 g
Protein:28 g
Cholesterol:70 g
Sodium:1959 mg
Fiber:5 g
Sugars:21 g
Calculated per serving.

Serves: 4

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Kale Salad


Teriyaki Chicken


Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large bowl add the chopped lacinato kale and two teaspoons of olive oil and use your hands to massage the leaves until tender. Approximately 1-2 minutes.
  2. Add the remaining salad ingredients to the kale and toss to combine. Set aside.
  3. Add all the dressing ingredients to a jar with a lid and shake to combine. Set aside.
  4. Cut the chicken into 1-2 inch cubes and pat dry with a paper towel. Sprinkle with salt.
  5. Heat a large skillet to medium-high heat and once hot add the avocado oil. Sear the chicken 1-2 minutes a side or until browned and cooked through. Remove from the skillet and toss with teriyaki sauce, if using.
  6. Toss the salad with half the dressing and divide among bowls. Top with chicken and serve immediately.

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