Buffalo Kale Crunch Salad with Grilled Chicken Nuggets
The BEST Creamy Buffalo Kale Crunch Salad with Grilled Chicken Nuggets. Tender kale with grilled juicy chicken, and a zesty homemade buffalo-ranch dressing.
- Prep Time: 10-16 minutes
- Chill/Marinade Time: 30-50 minutes
- Cook Time: 10-14 minutes
- Total Time: 50 minutes to 1 hour 20 minutes
- Yield: Serves 2
- Category: Main Dish Salad, Lunch
- Method: Grilling (for chicken), Tossing, Whisking, Marinating
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 10 oz Tuscan kale (that's about 4 cups, packed), tough inner stems removed
- 1 cup thinly sliced green cabbage
- Sea salt and pepper throughout the recipe as needed
- 1 cup sour cream
- 1/4 cup Frank's Red Hot hot sauce
- 1/2 teaspoon dried dill
- 1 teaspoon onion powder
- 1 garlic clove, finely chopped
- 1/2 cup sliced almonds
- 2 chicken breasts weighing 1 pound in total
Instructions
- In a large bowl, massage kale and cabbage with a pinch of salt until softened.
- Whisk sour cream, hot sauce, dried dill, onion powder, and finely chopped garlic until smooth. Reserve ½ of the sauce for the chicken.
- Slice chicken breasts into 2-3-inch pieces, toss with the reserved sauce, and let marinate for at least 15 minutes while you prepare the salad, or up to 30 minutes (or longer, refrigerated).
- Add the remaining dressing to the massaged greens, toss thoroughly, then mix in the slivered almonds. Chill the salad for at least 15-20 minutes to allow flavors to meld.
- Grill marinated chicken pieces over medium heat for 5-7 minutes per side, or until internal temperature reaches 165°F.
- Serve the grilled chicken over the chilled kale crunch salad. Season the finished salad with additional sea salt and pepper to taste, if desired.
Notes
For my "swalty" lovers, add a tablespoon of pure maple syrup to the buffalo sauce for the perfect sweet and salty contrast.
Make-Ahead Tips: This salad is fantastic for meal prep! The massaged kale and cabbage will soften nicely, and the dressing will infuse the flavors even more overnight. Store chicken and salad components separately, then combine just before serving.
Spice Level: Frank's Red Hot sauce provides a classic tangy flavor with medium heat. If you prefer a milder salad dressing, use less hot sauce and substitute red wine vinegar (or lemon juice) to maintain the tanginess. To add more spice, consider including a pinch of cayenne pepper or a little extra hot sauce.
Recipe inspired by Samantha Milton and Chick-fil-A