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Kale Chicken and Egg Salad

If you prefer to eat a lighter lunch, this recipe is a great option. The protein-rich ingredients will help keep you satisfied for hours!

Interested in adding more protein to your diet? Check out this article to learn more about protein sources.

Servings: 4
Serving size: ~1.5 cups

Ingredients for kale chicken and egg salad

  • 4 cups baby kale
  • 3 hard-boiled eggs, sliced
  • 6 oz grilled chicken breast (the brand used for this recipe: Tyson Grilled and Ready Chicken Breast Strips)
  • 0.60 oz dry roasted almonds, crushed (the brand used for this recipe: EMERALD 100 calorie pack dry roasted almonds)
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil

Directions for kale chicken and egg salad

  1. In a large bowl, combine baby kale, hard-boiled eggs, chicken, and dry roasted almonds
  2. In a small bowl whisk together balsamic vinegar and olive oil
  3. Pour dressing over salad mixture
  4. Enjoy!

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Nutrition facts

Per Serving

  • calories: 204
  • carbohydrates: 10g
  • fat: 11g
  • fiber: 3g
  • potassium: 375mg
  • protein: 19g
  • sodium: 351mg
  • sugar: 2g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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