Chicken And Collard Greens Salad Recipe
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If you like collard greens, don’t skip this chicken and collard greens salad recipe. It’s fresh, delicious, and perfect for anyone trying to eat a bit more low carb. It’s great as a side dish or a main course and is perfect for packing for lunch at work or school.
When I lived in the South, I learned to enjoy collard greens. It wasn’t something I was used to before that, having grown up in California. But I’m glad my short stint in the South introduced me because I really enjoy them now.
You might also like my Greek chicken salad, or my chicken salad with grapes. This cranberry chicken salad is also delish!
What You’ll Need
Salad Ingredients
Collard green leaves – Choose the freshest, brightest greens you can find.
Cherry tomatoes – You can also use grape tomatoes or any other small tomato.
English cucumber – While a measurement is given, you can use as much of this as you like.
Red Onion – In a pinch, yellow onion will work, but red onion is much better here.
Avocado
Chicken – If you need to cook the chicken first, use basic seasonings such as garlic powder and onion powder with salt and pepper. Nothing fancy.
Vinaigrette Ingredients
Extra virgin olive oil – Or any other light-flavored oil you prefer to use.
Maple syrup – Use the real stuff. Not pancake syrup. They are two very different things.
Lime juice – You don’t even need to measure this. Just juice half an lime and call it good.
Fresh garlic – You can use jarred, mince garlic, but fresh is much better in this recipe.
Apple cider vinegar
Red pepper flakes – Use as much as you like for heat, or omit this completely to avoid heat.
Salt and pepper – Add to taste.
How To Make Chicken And Collard Greens
Prep and measure your ingredients and add the chopped collard greens to a large serving bowl.
In a small bowl, whisk together the vinaigrette ingredients until well combined.
Pour the vinaigrette mixture over the greens, and toss to coat well. Marinate for 10 minutes. Add the remaining salad ingredients to the bowl with the greens, toss to combine well and serve.
Storage
Keep any leftovers in an airtight container, in the fridge, for up to 3 days. However, eating it sooner is preferable for both texture and flavor.
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Chicken And Collard Greens Recipe
Ingredients
For Salad
- 6 cups chopped collard green leaves (main stem removed)
- 1 cup cherry tomatoes (halved)
- ½ medium English cucumber (halved and sliced)
- ⅓ cup chopped red onion
- 1 medium avocado (chopped)
- 2 cups shredded chicken
For Dressing
- 3 tbsp. extra virgin olive oil
- 1 tbsp. maple syrup
- 1 tbsp. lime juice (or juice of ½ a lime)
- 1 tsp. minced garlic
- 1½ tbsp. apple cider vinegar
- ¼ tsp. red pepper flakes (use a ½ tsp. if you like heat)
- salt and pepper (to taste)
Instructions
- Prep and measure your ingredients and add the chopped collard greens to a large serving bowl.
- In a small bowl, whisk together the vinaigrette ingredients until well combined.
- Pour the vinaigrette mixture over the greens, and toss to coat well. Marinate for 10 minutes. Add the remaining salad ingredients to the bowl with the greens, toss to combine well and serve.
Notes
Nutrition
