Prepare your tastebuds, friends! While crafting this season’s collection of holiday sides (there’s good stuff coming), we realized we wanted a quick, fresh, and versatile salad featuring fall ingredients. Enter: this Shaved Brussels Sprout Salad (with …
Prepare your tastebuds, friends! While crafting this season’s collection of holiday sides (there’s good stuff coming), we realized we wanted a quick, fresh, and versatile salad featuring fall ingredients. Enter: this Shaved Brussels Sprout Salad (with kale, apples, and dates — oh my!).
Not only is this salad a delicious combination of savory, sweet, crunchy, and tart, but it comes together with just 10 ingredients in 20 minutes!
This 15-Minute Cashew Cheese is perfect for dipping veggies, crackers, and more. Finally, here is a spreadable, vegan-friendly cheese that is bursting with flavor! It takes literally no time to whip up this cashew cheese recipe. Even better, you can c…
This 15-Minute Cashew Cheese is perfect for dipping veggies, crackers, and more. Finally, here is a spreadable, vegan-friendly cheese that is bursting with flavor! It takes literally no time to whip up this cashew cheese recipe. Even better, you can change the thickness to your taste! I like my cheese nice and thick so it's...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 15-Minute Cashew Cheese.
Your search for the ultimate gluten-free pancake mix is over! Say hello to our easy 1-bowl pancake mix that comes together in 10 minutes with just 8 wholesome ingredients!
It’s vegan-friendly (but can also be made with eggs), incredibly versatile, and…
Your search for the ultimate gluten-free pancake mix is over! Say hello to our easy 1-bowl pancake mix that comes together in 10 minutes with just 8 wholesome ingredients!
It’s vegan-friendly (but can also be made with eggs), incredibly versatile, and yields the fluffiest, perfectly sweet, most beautiful pancakes on the block. They’re perfect for breakfast, brunch, making ahead and freezing, and beyond!
If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy […]
If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy honey Dijon dressing drenches the salad in tons of flavor. Throw a few sweet golden raisins on top for a pop of sweetness and you’ve got salad magic. And the best part? All of these ingredients hold up well to refrigeration, so this salad is perfect for your weekly meal prep. 🙌
Originally posted 7-28-2014, updated 8-16-2021.
If you love regular chicken salad, I think you’ll love this kale and chicken salad as well. It has all the same flavors as traditional chicken salad, but the ingredients are piled onto a bed of greens and the dressing is made slightly thinner so that it’s pourable instead of acting like a thick binder. And just as with regular chicken salad, there is a lot of room for customization here, so keep reading for some ideas.
Can I Use Different Greens?
Sure! If you’re not into kale, you can swap it out with your favorite greens. I think a crunchy green like Romaine or finely shredded cabbage would probably be best, but you could use any green that you like to use for fresh salads.
What Kind of Chicken to Use
I used plain chicken breast that I cooked quickly in a skillet and then diced, but you can take a shortcut and use store-bought rotisserie chicken instead. You’ll need about 1.5 cups of chopped cooked chicken for this recipe.
Raisin Substitutes
I love the mildly sweet golden raisins in this recipe, but you could swap them out with dried cranberries, chopped apples for more crunch, or even fresh grapes (sliced).
Dressing Options
If you don’t want to make your own homemade dressing for this salad, a store-bought honey mustard or poppyseed dressing would be awesome with the flavors in this salad.
How to Meal Prep Kale and Chicken Salad
The sturdy, crunchy nature of the ingredients in this salad means that it holds up extremely well to refrigeration without much effort. I would store the dressing on the side just to maintain maximum crunch-factor, but other than that, all of the ingredients can be stored together in single-serving containers. The prepped salads will stay good in the fridge for about 3-4 days.
Crunchy Kale and Chicken Salad
This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!
Chop the cooked chicken into small, bite-sized pieces. Clean the celery and chop into similar small bite-sized pieces.
Remove the kale from the stems, tear it into 1-2 inch pieces, rinse well in a colander, and drain well.
To make the dressing, whisk together the mayonnaise, vinegar, honey, Dijon, salt, and pepper.
To build the salad, start with a base of kale, top with the chopped chicken and celery, almonds, and raisins. Drizzle the dressing over top, toss until everything is coated, then enjoy.
How to Make Crunchy Kale and Chicken Salad – Step by Step Photos
You can us any pre-cooked chicken for this recipe and you’ll need about 1.5 cups once chopped. I used one chicken breast (⅔ lb. total) that I filleted into two thinner pieces so that it would cook quickly in a skillet. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.
While my chicken was cooling, I made the dressing. This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner so it’s pourable and will easily coat all of the kale. In a bowl, whisk together ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1.5 Tbsp honey, ½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.
Next, prep the kale. I used bagged kale that comes pre-chopped because it’s super convenient and just about the same price as bunched kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces. Rinse it in a colander and then let it drain well. Watery salad is never good. I used ½ of a one-pound bag, or about 6 cups of chopped leaves.
Next, dice two ribs of celery, or about 1 cup once chopped.
Chop the cooked chicken to similar sized pieces (about 1.5 cups chopped).
Then just build your salad(s)! You can either build one large salad or build it as four smaller single-serving portions. Start with your bed of chopped kale, then add the chopped chicken and celery…
Then add ⅓ cup almonds (sliced or slivered) and ⅓ cup golden raisins.
Pour your dressing over top just before serving.
Toss to coat everything in dressing and enjoy! (I added a little extra cracked black pepper on top because I love pepper!)
Boston Baked Beans
Rich and hearty Boston Baked Beans cook low and slow in the oven with bacon, molasses, brown sugar, and white beans. Make these baked beans for your next potluck or BBQ, they are the perfect all-season comfort food. When it comes to …
Rich and hearty Boston Baked Beans cook low and slow in the oven with bacon, molasses, brown sugar, and white beans. Make these baked beans for your next potluck or BBQ, they are the perfect all-season comfort food. When it comes to summer picnics, I look forward to a handful of things: blackened hot dogs […]
Bacon Jam
Savory meets sweet in this easy homemade bacon jam. Learn how to make this caramelized bacon and onion spread for the ultimate addition to any burger, cheese board, or biscuit.
READ: Bacon Jam
Savory meets sweet in this easy homemade bacon jam. Learn how to make this caramelized bacon and onion spread for the ultimate addition to any burger, cheese board, or biscuit.
We were craving a summery berry cobbler but wanted to keep things gluten-free and plant-based. Gluten-free biscuits can be tricky, so it took a few rounds of testing to perfect them, but we happily arrived at tender, flaky biscuits that pair seamlessly…
We were craving a summery berry cobbler but wanted to keep things gluten-free and plant-based. Gluten-free biscuits can be tricky, so it took a few rounds of testing to perfect them, but we happily arrived at tender, flaky biscuits that pair seamlessly with this jammy cobbler!
Though butter-free and naturally sweetened, it doesn’t skimp on flavor or texture and would easily please a crowd of all types of eaters!
Could you tell by now that we’re sauce people? It’s a full-on obsession. And one of our most favorite sauces is ketchup, because fries exist and they can’t be eaten dry — that’s just a fact. That and burgers + ketchup = match made in heaven.
However, …
Could you tell by now that we’re sauce people? It’s a full-on obsession. And one of our most favorite sauces is ketchup, because fries exist and they can’t be eaten dry — that’s just a fact. That and burgers + ketchup = match made in heaven.
However, we hadn’t perfected a homemade ketchup yet, so we got to work. We tested so many variations: tomato purée vs. tomato paste, fresh onion vs.
A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.
What Beans Go In Three Bean Salad
My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas.
Three bean salad is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. The most important thing to remember when choosing your beans is that you want to have a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too.
What is the Dressing Like?
The dressing for this classic three bean salad is a very basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. If you don’t want to make your own dressing, you could potentially swap it out for something like a bottled Italian dressing, although that will have a different flavor.
Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates the beans begin to absorb the flavors in the dressing and everything get SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).
Classic Three Bean Salad
Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!
Total Cost $2.79 recipe / $0.56 serving
Prep Time 15minutes
Marinate 30minutes
Total Time 45minutes
Servings 51 cup each
Calories 301kcal
Author Beth – Budget Bytes
Ingredients
115oz. cankidney beans$0.50
115oz. cancannellini beans$0.55
1.5cupsfrozen green beans (thawed)$0.44
1/4cupchopped parsley$0.17
1/4cupfinely diced red onion$0.05
1/4cupapple cider vinegar$0.24
1/4cupolive oil$0.64
2Tbspsugar$0.12
1tspsalt$0.03
1/4tspfreshly cracked pepper$0.02
1tspDijon mustard$0.03
Instructions
Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beand, and thawed green beans in a bowl.
Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
Pour the dressing over the beans, onion, and parsley, then stir to combine.
Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.
How to Make Three Bean Salad – Step by Step Photos
Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.
Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.
Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.
Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.
Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!
We recently tried a store-bought vegan chorizo sausage and couldn’t believe how much it tasted like the real thing (or dare we say, even better)! But since we weren’t fans of some of the ingredients used in the store-bought version, we got to work crea…
We recently tried a store-bought vegan chorizo sausage and couldn’t believe how much it tasted like the real thing (or dare we say, even better)! But since we weren’t fans of some of the ingredients used in the store-bought version, we got to work creating an equally delicious homemade version. Spoiler alert? Major success!
It’s gluten-free, plant-based,and SO quick & easy to prepare!
