5 from 1 vote
Kale Cashew Chicken Salad
Prep Time
35 mins
Total Time
35 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 832 kcal
For the dressing:
  • 2 cups roasted salted cashews or 1 cup cashew butter
  • 6 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • ¾ cup water
For the salad:
  • 6 cups chopped kale
  • 2 (6-ounce) chicken breasts, cooked and shredded
  • 4 ounces sharp cheddar cheese cut into small cubes (omit for dairy-free)
  • 1 cup red grapes halved
  • 2 medium apples cored and cut into small cubes
  • ½ cup roasted cashews roughly chopped
Make the dressing:
  1. Place the cashews in a food processor fitted with the steel blade and blend until it achieves a creamy “butter” texture. (Skip this step if using 1 cup cashew butter.) Add the vinegar, lemon juice, and water. Blend well.

Make the salad:
  1. Combine all of the salad ingredients in a large bowl and toss to combine. Gradually drizzle the dressing over the salad, tossing often, until you’ve added enough to reach your desired taste. Serve immediately. (Store remaining dressing in an airtight container in the refrigerator. Can be used as a dip or marinade.)

Nutrition Facts
Kale Cashew Chicken Salad
Amount Per Serving
Calories 832 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 14g 70%
Cholesterol 84mg 28%
Sodium 759mg 32%
Potassium 1500mg 43%
Total Carbohydrates 57g 19%
Dietary Fiber 5g 20%
Sugars 20g
Protein 43g 86%
Vitamin A 208.5%
Vitamin C 159.2%
Calcium 40.7%
Iron 41.5%
* Percent Daily Values are based on a 2000 calorie diet.