Tuscan Kale Salad Recipe

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Bonnie Hernandez Modified: March 21, 2022
Tuscan Kale Salad Recipe

How To Make Tuscan Kale Salad

This Tuscan kale salad is a great recipe for a light meal. It also has chicken, avocado, tomato, feta, and almonds tossed in a light lemon dressing.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 4cupstuscan kale,ribs removed and cut into small pieces
  • ¼cupolive oil,plus 2 tsp
  • 2tbsplemon juice
  • 8ozschicken breasts,boneless and skinless
  • Salt and pepper,to taste
  • cupstomatoes,chopped if large or cut into quarters if small
  • ½avocado,peeled and thinly sliced
  • ¼cupfeta cheese,crumbled
  • ¼cupBlue Diamond Whole Natural Almonds,coarsely chopped


  1. In a small bowl combine ¼ cup of olive oil with lemon juice; season to taste with salt and pepper.

  2. Place the kale in a large bowl and pour ¾ of the dressing over the kale. Toss to coat well.

  3. Using your hands, massage the kale for 1 to 2 minutes. Set aside.

  4. Preheat a grill or grill pan over medium high heat. Season the chicken generously with salt and pepper and drizzle with remaining 2 teaspoons of olive oil.

  5. Place the chicken on the grill and cook for 4 to 5 minutes per side or until done – cook time will depend on the thickness of the chicken breasts. Slice the chicken and arrange it on top of the kale.

  6. Arrange the tomatoes, avocado, almonds and feta cheese on top of the kale. Drizzle with remaining dressing and serve.


  • Calories: 709.18kcal
  • Fat: 58.37g
  • Saturated Fat: 11.38g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 35.52g
  • Polyunsaturated Fat: 8.51g
  • Carbohydrates: 17.85g
  • Fiber: 8.43g
  • Sugar: 5.93g
  • Protein: 33.62g
  • Cholesterol: 89.26mg
  • Sodium: 900.97mg
  • Calcium: 224.91mg
  • Potassium: 1089.31mg
  • Iron: 2.95mg
  • Vitamin A: 261.42µg
  • Vitamin C: 64.64mg
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