Creamy Fennel Kale Chicken Salad


  • 2 medium leeks, thinly sliced
  • 2 medium fennel bulbs, cored and thinly sliced
  • 1/4 cup avocado oil
  • Dash black pepper
  • 5 cups curly kale, chopped
  • 1 lb. organic chicken breast cutlets, skinless
  • 1/2 cup organic, low-Sodium chicken broth
  • 1/4 cup almond yogurt, unsweetened
  • 1 tablespoon whole grain mustard


Step 1

Preheat oven to 400° F.

Step 2

On a baking sheet, place prepared fennel and leeks.

Step 3

Toss vegetables with 2 tablespoons avocado oil, Himalayan salt, and dash of black pepper.

Step 4

In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.

Step 5

Bake fennel and leeks for 40 minutes and add kale to the baking sheet for the last 10-12 minutes of baking.

Step 6

Heat 1 tablespoon avocado oil in a large pan, over medium heat. Add chicken and sauté until lightly cooked, about 3-4 minutes per side.

Step 7

In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on top of chicken.

Nutritional Information

Nutritional analysis per serving: Calories 338, Fat 19g, carbohydrate 18g, sugar 7g, Protein 26g

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