Sunny's grilled chicken and kale salad with sunny's creamy "equal-parts" harissa salad dressing
Enjoy a zesty and refreshing grilled chicken and kale salad drizzled with a creamy "equal-parts" harissa dressing. A flavorful twist on a classic favorite!
Ingredients:
- 1/4 cup harissa paste
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup packed chopped fresh cilantro
- 1/4 cup chopped scallion, white and green parts (2 to 3 scallions)
- Freshly ground black pepper
- One 8-ounce container kale salad mix with red cabbage and carrots
- 2 grilled chicken breasts, chopped, or 2 cups shredded rotisserie chicken
- 2 handfuls seedless red grapes, halved
- 2 handfuls strawberries, hulled and quartered
- 2 handfuls multi-colored (red and yellow) cherry tomatoes, halved
Instructions:
- To make the dressing: Combine harissa paste, mayonnaise, buttermilk, cilantro, scallions, and some black pepper in a spacious bowl.
- To prepare the salad: Add kale salad mix, chicken, grapes, strawberries, and tomatoes to the same bowl. Gently mix everything with the dressing at the base using 2 serving spoons or tongs. Enjoy! This salad can be stored in the refrigerator for 3 to 4 days without causing the kale to wilt.
Summary:
- Calories: 704 kcal
- Fat: 50 g
- Protein: 40 g
- Carbs: 27 g
- Potassium: 1505 mg
- Magnesium: 96 mg