Description
A vibrant and nourishing blend of kale, tender chicken, whole-grain pasta, sweet dried cranberries, and a zesty balsamic vinaigrette. This balanced, make-ahead salad is perfect for a healthy weeknight meal or weekend gathering, offering a harmonious mix of textures and flavors.
Ingredients
1 (10-ounce) package whole-grain pasta
2 cups chopped kale (massaged to soften)
2 cooked chicken breasts (diced)
1/2 cup dried cranberries
1/4 cup sliced almonds
1/4 cup red onion (finely chopped)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Cook pasta according to package instructions; drain and set aside.
Massage kale with a pinch of salt to soften (1–2 minutes).
Dice chicken and mix with cooked pasta, massaged kale, cranberries, almonds, and red onion.
Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make dressing.
Toss salad with dressing until fully coated.
Chill for 1 hour before serving to allow flavors to meld.
Notes
Store in an airtight container for up to 2 days.
For a vegan version, substitute chicken with chickpeas or tofu and skip honey in the dressing.
Add crumbled feta cheese (if halal) for extra richness.