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Rainbow Chicken Salad with Tahini Dressing

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Rainbow Chicken Salad with Tahini Dressing

Course: Salad
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 400
Protein: 10-20g
Fiber: 5-10g
Servings: 6
Calories: 383kcal


  • 8 ozs Chicken Breast, Cooked (sliced)
  • 4 cups Kale Leaves (finely sliced)
  • 2 tbsps Extra Virgin Olive Oil (divided)
  • 1/2 Lemon (juiced)
  • 1 Cucumber (diced)
  • 1 Carrot (grated)
  • 1 cup Cherry Tomatoes (halved)
  • 1 cup Slivered Almonds
  • 1 cup Blueberries
  • 1 Avocado (peeled and diced)
  • 3 tbsps Tahini
  • 1 Navel Orange (juiced)
  • 1 tbsp Yellow Mustard
  • 1 Garlic (clove, minced)
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup Water


  • Grill your chicken breasts with your favorite seasoning. Chop and set aside.
  • Place kale in a large mixing bowl with half of your extra virgin olive oil and lemon juice. Massage the lemon and oil into the kale leaves.
  • Place kale in a salad bowl. Layer your fruit, veggies and chicken onto the top of the kale leaves working your way around the bowl. Cucumber, shredded carrots, almonds, blueberries, avocado and chicken.
  • Create the dressing by blending tahini, remaining olive oil, orange juice, yellow mustard, garlic, sea salt, pepper and water together in a blender or food processor. Blend until a creamy consistency forms.
  • Drizzle desired amount of dressing over top of salad. Toss well and enjoy!


Serving: 6g | Calories: 383kcal | Carbohydrates: 20g | Protein: 20g | Fat: 27g | Cholesterol: 39mg | Sodium: 73mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2769IU | Vitamin C: 40mg | Calcium: 161mg | Iron: 3mg

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