Massaged Kale Salad with Glazed Chicken

If you are like me and trying to incorporate more kale into your diet then this massaged kale chicken salad is a great way to start! Did you know that kale is one of the most nutrient dense foods you could eat? After reading only good things about it I decided it is about time to add more kale to my life.

I have never been a big fan besides the chips, but it was honestly mainly because I did not really know what to do with it.

In addition I never really liked it in salads because of its consistency, until I heard of massaged kale. Yes you heard right. I know it sounds ridiculous but it actually makes it taste very delicious.

How to massage kale:

I used my avocado dip sauce to massage it with and it came out tasting super yummy. As you can see the salad changes consistency and through massaging the kale with the sauce it becomes really soft. It sounds more complicated than it is. All you need to do is add the dressing to the kale and massage it with your hands for a couple of minutes. It actually feels really nice with the smoothness of the avocado dip. I am sure its a great natural moisturizer for your hands as well 😉

massaged kale chicken salad

In the recipe below I used two chicken breasts. I personally only add about half of one chicken breast to each salad and save the rest to have chicken either for breakfast or for salads and wraps. Of course feel free to add as much chicken to your salad as you like.

This massaged kale chicken salad has been a hit in my household since the first time I made it. Hence, if you have had a hard time with kale so far I encourage you to try this recipe. It made me start craving kale which I never did before. Not necessarily a bad thing right?

Happy cooking and massaging! 🙂 I hope you will love this recipe as much as I do.



Massaged Kale Salad with Glazed Chicken

This massaged kale chicken salad is not only super delicious but also nutrient dense. Massaging the kale with the creamy avocado dip makes it very tender.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Main Dish
Servings 2 people


  • 1 bunch curly kale organic and washed
  • 1 avocado for the dressing
  • 2 Tbsp olive oil for the dressing
  • 1 Tbsp apple cider vinegar for the dressing
  • 1/4 lemon squeezed for the dressing
  • sea salt and pepper for the dressing, (omit pepper if you are AIP)
  • 1 Beet
  • 1 orange
  • 2 Tbsp chopped almonds (omit if you are nut-free or AIP)
  • 2 chicken breasts pasture raised
  • 2 Tbsp avocado oil
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp honey
  • 2 cloves garlic minced
  • sea salt and pepper (omit pepper if you are AIP)


  • Preheat the oven to 350 degrees. Heat avocado oil in a large skillet over medium-high heat until hot. Place chicken in skillet, season with salt and pepper and fry for 2 minutes.
  • Reduce temperature to medium, season and fry the other side for 2 minutes. (Both sides should be golden brown now) In the meantime mix honey, olive oil, salt and pepper in a small bowl.
  • Place chicken in a casserole and pour sauce on it. Add minced garlic evenly.
  • Bake for 25 minutes. After 15 minutes with a spoon pour sauce from the casserole over the dry parts of the chicken.
  • While the chicken is in the oven prepare the salad dressing. Place olive oil, apple cider vinegar, lemon juice, avocado, salt and pepper in a blender and mix until smooth.
  • Remove stems of the kale and cut the leaves in pieces. Place them in a big bowl and add the dressing. Using your hands, massage the dressing into the kale for a few minutes. The leaves should feel softer now. Arrange kale on the plates
  • Cut beets and orange and add them to the salad.
  • Once the chicken is ready use as many slices as you want for the salad. Drizzle some sauce from the casserole on the chicken.
  • Roast almonds for a minute or two until golden brown and top the salad with them.
  • Enjoy!