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–+ servings
Greens in a bowl with cucumbers and sliced chicken.
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5 from 1 vote

Kale and Chicken Salad

A vibrant Kale Chicken Salad with air fryer cumin chicken, fresh kale and romaine, crisp cucumbers, and a creamy tangy avocado cilantro dressing. Quick, flavorful, and packed with goodness for a satisfying meal!
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Main Dish, Salad
Cuisine: Canadian
Servings: 2
Calories: 452kcal
Author: Jacqueline Piper

Ingredients

For the chicken

For the salad

  • 4 cups chopped romaine lettuce 1 head
  • 2-3 cups lacinato kale or curly kale
  • 1 large English cucumber sliced into quarter moons
  • 4 green onions sliced
  • ½ bunch cilantro roughly chopped
  • ¼ cup pepitas

For the dressing

  • 1 avocado
  • ¼ bunch cilantro
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • water as needed ½ cup approximately

Instructions

For the chicken

  • Cut the chicken breasts into cutlets: Place the chicken breasts on a cutting board and carefully slice them in half by pressing down on the chicken breast with one hand while sliding a sharp knife through sideways.
  • Place the chicken in a bowl and coat in the olive oil and lime juice. Sprinkle on the spices and seasoning and toss to coat. Place on an air fryer tray or basket.
  • Air fry for 10-12 minutes, flipping halfway until the chicken reaches an internal temp of 165℉ (74℃) on a meat thermometer.
  • Let rest for 5 minutes, then slice.

For the dressing

  • Add all dressing ingredients to a blender except the water. Blend until smooth, adding water as needed to adjust the consistency.

For the salad

  • Add the chopped kale, romaine, and cucumbers to a large serving bowl. Layer on the chicken, green onions, cilantro, and pepitas. Add the dressing and mix with tongs. Serve.

Video

Notes

You only need about 1/2 of the recipe for the avocado cilantro dressing, but it's easiest to blend the whole recipe. Store the rest in the fridge for another use or double up the salad ingredients.
The chicken breasts sold in my grocery are usually very large, around 9-10 oz.
Rotate the trays halfway if using a tray-style air fryer with 2 baking trays. If using a basket-style air fryer you may need to make the chicken in batches.
If storing in the fridge, store the chicken, vegetables, and salad dressing in separate containers. The prepped chicken and vegetables will last up to 5 days and the dressing will last up to a week in a container or jar with a lid.
If storing the prepped salad, it's best eaten within two days.
If taking the salad on the go, store the dressing separately and add just before serving.

Nutrition

Calories: 452kcal | Carbohydrates: 18g | Protein: 55g | Fat: 19g | Fiber: 8g | Sugar: 6g | Calcium: 179mg | Iron: 4mg