Chicken Salad with Garlic-Basil Dressing

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings


  • 6 cups chopped kale (or use baby kale)
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 small red onion sliced
  • 1 medium cucumber sliced
  • 3 large boneless skinless chicken breasts grilled and sliced
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup full fat coconut milk
  • 1 clove garlic minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon minced fresh basil


  • In a large bowl, massage the kale with the olive oil and lemon juice until tender.
  • Add in the red onion through chicken and then season with salt and pepper to taste.
  • In a small bowl, whisk together the remaining ingredients, (season with salt and pepper to taste), and then pour over the salad, toss and serve.
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