Go Back
–+ servings
Kale Chicken Salad with Avocado Cilantro Dressing

Zesty Kale Chicken Salad with Avocado Cilantro Dressing Magic

This Kale Chicken Salad with Avocado Cilantro Dressing packs a punch of flavor and is ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Marinating Time 10 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 large Chicken Breasts A source of lean protein, aim for large breasts for even cooking.
  • 1 teaspoon Ground Cumin Infuses warm, earthy notes.
  • 1 teaspoon Smoked Paprika Adds a rich, subtle smokiness.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
  • 2 tablespoons Extra-Virgin Olive Oil Coats the chicken while adding healthy fats.
  • 2 tablespoons Lime Juice Brightens the dish.
For the Salad
  • 4 cups Kale A hearty base packed with nutrients.
  • 2 cups Romaine Lettuce Adds a refreshing crunch.
  • 1 medium English Cucumber Provides refreshing crunch.
  • 3 tablespoons Green Onions Adds mild onion flavor.
  • 1/4 cup Cilantro Fresh herb that elevates the flavor profile.
  • 1/4 cup Pepitas A delightful crunch.
For the Dressing
  • 1 medium Avocado A creamy base for the dressing.
  • 1/2 cup Plain Greek Yogurt Enhances creaminess and adds protein.
  • to taste Water Adjusts the dressing's consistency.
  • to taste Salt Essential for the dressing.
  • to taste Pepper Essential for the dressing.
  • 2 tablespoons Lime Juice Elevates the dressing flavor.

Equipment

  • Air Fryer
  • blender
  • Mixing Bowl

Method
 

Preparation
  1. Slice the chicken breasts into cutlets for even cooking. In a mixing bowl, coat the cutlets with extra-virgin olive oil, lime juice, ground cumin, smoked paprika, salt, and pepper. Let it sit for about 10 minutes.
  2. Preheat your air fryer to 400°F (200°C). Arrange the marinated chicken cutlets in a single layer in the fryer basket. Air fry for 10-12 minutes, flipping halfway until fully cooked. Let rest and slice into bite-sized pieces.
  3. Prepare the dressing by blending avocado, cilantro, Greek yogurt, lime juice, salt, and pepper until smooth. Adjust the consistency with water if necessary.
  4. In a large mixing bowl, combine chopped kale and romaine lettuce, diced cucumber, and reserve green onion slices and cilantro for garnish. Add sliced chicken and drizzle with avocado cilantro dressing. Toss gently to mix.
  5. Plate the salad and garnish with remaining green onions and cilantro. Serve immediately or alongside whole-grain bread or roasted vegetables.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 1500IUVitamin C: 50mgCalcium: 150mgIron: 3mg

Notes

Ensure chicken cutlets have space in the air fryer for even cooking and let them marinate for deep flavor absorption. The dressing can be stored in the fridge for up to a week.

Tried this recipe?

Let us know how it was!