Kale Salad with Chicken, Avocado and Mustard Vinaigrette


Kale salads can be really good or not good at all. The secret is massaging the kale and adding enough acidity and liquids so that the leaves relax a bit and it’s not just like, well, chewing on leaves.

{serves 2 or 1 hungry person}

  • 1 bunch lacinto kale
  • 1 handful dried cranberries
  • 1 handful pepitas
  • juice of 1 orange
  • 8 oz cooked chicken (I used some we’d bbq’ed last night but this is pretty much up to you)
  • generous dash of ‘Everything but the Bagel Seasoning’ (Trader Joe’s)- if you don’t know now you know- I put this stuff on everything
  • heaping spoonful capers
  • 1/2 avocado
  • 2 soft boiled eggs
  • truffle pecorino- or plain pecorino


  • 1 tbsp dijon mustard
  • 1/2 tbsp caper juice
  • a generous splash (or even a glug) of red wine vin
  1. cut kale along stems so you get a flap on either side, then slice it into small strips
  2. put prepped kale in a big bowl then squeeze the orange juice into the bowl and massage the kale, like I mentioned the acid from the orange juice helps break down the sometimes tough kale leaves so this is the most important step! Give it a nice massage
  3. bring water to a boil in a small sauce pan, bring it down to a simmer and gently slip your eggs into the water, leave simmering for 5-8 minutes (5 for a very runny yolk), then transfer to an ice bath (I suggest using a slotted spoon)
  4. in a small jar, bowl, or if you’re conveniently at the end of your mustard container, add dijon, caper juice and red wine vinegar and shake or stir until incorporated
  5. pour this vinaigrette over the kale situation and use tongs to toss
  6. then add pepitas, dried cranberries and Everything but the Bagel Seasoning and toss once again
  7. let sit in the fridge to marinate; meanwhile peel eggs, slice chicken, avocado and pecorino
  8. when ready to eat assemble all these components on top of the kale and you’ve got yourself a kale salad!

© 2018, domenicadreamsofcalamari. All rights reserved.

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