Cranberry, Chicken & Kale Salad
with Carrots & Greek Vinaigrette
- Eggs
- Milk
Step aside, side salad: This hearty kale bowl is the stuff of lunch dreams. First you’ll massage kale and shredded carrot with olive oil, salt, and pepper until tender. Add warm, juicy chicken and chewy dried cranberries, then toss it all with a creamy Greek vinaigrette. It’s sprinkled with more sweet-tangy cranberries for a hearty-yet-light-feeling 10-minute lunch idea you’re going to want to make again and again.
Ingredients
4 ounce
Shredded Carrots
4 ounce
Kale
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 ounce
Dried Cranberries
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Fully Cooked Chicken Breasts
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce.
• Pat chicken dry with paper towels; dice into ½-inch pieces. Place in a medium microwave-safe bowl and toss with a drizzle of oil and a pinch of salt and pepper. Cover tightly with plastic wrap; microwave until chicken is warmed through, 90 seconds.
• Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces. Place kale and half the carrots (all for 4 servings) in a large bowl. Add a drizzle of olive oil, salt, and pepper. Using your hands, massage kale and carrots (similar to how you would knead dough) until kale leaves are tender, 1-3 minutes.
• In a small bowl, whisk together vinaigrette, mayonnaise, and a pinch of sugar.
• Add chicken and half the cranberries to bowl with kale and carrots; toss with as much creamy dressing as you like.
• Divide salad between shallow bowls. Garnish with remaining cranberries and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the mix of flavors, but some found it bland; adding extra cranberries or nuts boosted taste 🍒.
- Ease of prep: Quick and easy to make, perfect for a busy day, though massaging the kale takes a bit longer than expected.
- Suggestions: Consider adding sliced almonds or pepitas for crunch; a touch of white wine vinegar enhances the dressing.
- Portions: Some stretched it to multiple meals; others wanted more dressing and cranberries for better balance.
- Texture: Massaging the kale improved its texture significantly; removing stems beforehand helps create a better salad.
Reviews from our home cooks
The salad was good but I felt it could have used a few more cranberries and possibly some chopped nuts (maybe candied pecans). I added pepitas, pecans & more cranberries & it really helped.
The flavor combinations were good, but I was looking for a little more "oomph". My favorite aspect of the salad recipes is the combination of sweet, savory, and crunchy, so this might have benefited from a bit of almond for crunch and sweetness.
Made a fantastic lunch. Tried kale a few times, learned from the recipe card to knead it really changed the texture.
I liked this fresh salad, the smoky chicken was a nice touch, glad for no dairy, quick and easy.
Delicious, I loved it, but was surprised that the kale had so much ribs that needed removing for a salad.
The cranberries made this dish. Gave the salad good color and sweetness.
I don't usually like kale but this simple salad made me change my mind.
This is a favorite. The ingredients were fresh and tasty. Definitely a repeat.
Great for a super quick lunch. Threw it together in minutes and served with some crackers.
Just overall very good and easy. Great prep. on a hot, busy summer day.
