Kale Crunch Salad - Danielle Walker Print

Kale Crunch Salad

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  • 3 boneless skinless chicken breasts, about 1 ½ pounds 
  • 8 cups shredded kale 
  • 2 cups shredded carrots 
  • 2 red bell peppers, seeded and thinly sliced 
  • 1 9 ounce bag mung bean sprouts 
  • 1/2 cup packed chopped cilantro leaves and tender stems
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped basil 
  • 1 cup of something crunchy and salty (grain-free French fried onions, roasted cashews, sunflower seeds, mixed seeds or similar) 
  • 1 cup Sesame Ginger dressing (Use my recipe or use Side Dish or Primal Kitchen Brand)

Sesame Ginger Dressing

  • 1/4 cup toasted sesame oil 
  • 1/4 cup coconut aminos 
  • 1/4 cup unseasoned rice vinegar 
  • 2 tablespoons honey 
  • 4 cloves garlic, grated 
  • 2 tablespoons grated fresh ginger 
  • 1/8 teaspoon cayenne 
  • 3/4 cup avocado oil


  1. In a jar with a tight fitting lid, combine the sesame oil, coconut aminos, vinegar, honey, garlic, ginger, and cayenne. Secure the lid and shake vigorously. Add 1/2 cups of the avocado oil and shake again until well combined.
  2. Place the chicken in a resealable bag and add 1/3 cup of the dressing and the remaining 1/4 cup avocado oil over top. Seal and refrigerate for 6 hours, or better yet – overnight.
  3. Drizzle 1/2 cup of the dressing over the kale and toss with hands to massage the dressing into the greens. Divide the kale into 6 glass tupperware containers or mason jars and top with carrots, bell peppers, sprouts, and herbs. 
  4. Heat a grill pan or grill to medium heat. Remove the chicken from the marinade and scrape off any excess. Season with salt and pepper and grill for 5 to 6 minutes per side, until the chicken reads 165F on a thermometer inserted into the center. Chop the chicken and let cool. Divide between the containers and secure the lids. Refrigerate for 5 to 7 days. When ready to eat, add 2 tablespoons of something crunchy and toss to combine. 
  5. Alternatively, build the salad in one large bowl if serving immediately.


Prep Ahead 

  • Chop the kale, herbs, and bell peppers 3 days in advance. 

Make Ahead 

  • Refrigerate dressing for 2 months.
  • Refrigerate salads, without the crunchy topping, for 7 days. 

Notes and Shortcuts 

  • Put your food processor to work to chop the herbs, shred the carrots, and even shred the kale once center ribs are removed. 
  • Whole Foods, Aldi, and Sprouts carry grain-free French fried onions and I carry a version in my shop. They contain buckwheat which is not paleo but is gluten-free and grain-free. They’re delicious on this salad. 
  • Sprouted sunflower seeds or dry roasted cashews are also great. 
  • Save the remaining dressing to use in future meal plans. 
  • Substitute shrimp or salmon for chicken. Eat within 3 days.