It is officially salad season. The weekend farmer’s markets are filled with fresh produce, and the temps have me wanting all the light, refreshing foods. We packed up the stroller this past weekend and headed to the local farmers market before our pool day. We picked up local honey, kale, carrots, peppers, tomatoes, and farm-fresh eggs. I had been craving a giant kale salad for a while and decided I’d make a large one for the week on Sunday night.

I love keeping large salads and wraps in the fridge to eat throughout the week. This makes it much easier to eat when I’m hungry instead of having to chop vegetables and clean up the mess each time. I don’t have time for that anymore. I’m learning that food prepping is a great way to get meals in when you have a child. As soon as I try to eat, it’s like he knows!

I love using kale for meal prep salads because the leaves do not get soggy. They get tastier the longer they marinate in the salad dressing.

What Ingredients Should I add to a Kale Salad?

Chopped Kale
Salad Toppers | Cranberries, Blueberries, Almonds
Butternut Squash
Hard-Boiled Eggs
Cherry Tomatoes
Red Onion
Homemade Vinaigrette
Goat Cheese
Brussels Sprouts
Grilled Chicken

My other favorite salad ingredients are avocados, cucumber, roasted carrots, quinoa, strawberries, feta, croutons, and chickpeas.

Marinating Chicken Breast

One of our favorite ways to marinate chicken is with Greek Dressing and a few tablespoons of Mayonnaise. This makes the chicken so juicy and crispy on the outside!

Roasted Brussels sprouts & Butternut Squash

I coated the brussels sprouts and butternut squash with olive oil and baked them at 400 degrees for 25-minutes.

Grilled Chicken Chopped Kale Salad With Honey Dill Vinaigrette

Taralynn McNitt

Print Recipe Pin Recipe

Prep Time 20

Course Lunch, Dinner

Cuisine American

Servings 8

Ingredients

Chopped Kale Salad

14 Cups Kale Chopped
1/4 Cup Red Onion Finely Chopped
1 Cup Cherry Tomatoes Chopped
2 Cups Roasted Butternut Squash
2 Cups Roasted Brussels Sprouts
1 Cup Salad Toppers dried berries and almonds
1/4 Cup Goat Cheese Crumbled
4 Cups Grilled Chicken Breast Sliced
8 Large Hard Boil Eggs

Honey Dill Vinaigrette

1/2 Cup Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tbsp Honey
1/4 Tsp Black Pepper
1 Tsp Fresh Dill Weed or dried
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder

Instructions

Grilled Chicken Chopped Kale Salad With Honey Dill Vinaigrette

Mix all of the dressing ingredients in a small bowl
Massage the chopped kale with the honey dill vinaigrette dressing in a large bowl.
Add onions, tomatoes, goat cheese, salad toppers, brussels sprouts, and butternut squash to the bowl with the kale. Toss well.
Top the salad with grilled chicken and hard-boiled eggs.

Keyword kale, salad, tossed salad, chopped salad, grilled chicken, healthy eating, gluten-free, healthy diet, meal prepping

I put this large salad in a giant container for the week. It has been delicious and so easy for whenever I’m hungry. This has helped me make better food choices, especially during my postpartum weight loss journey. For example, I wanted pizza so bad last night after my workout. I probably would have caved in and ordered pizza if I didn’t have my prepped salad in the refrigerator. There’s nothing wrong with pizza, but I promised myself I’d eat healthier after having my son, and I’ve been doing well so far! I like saving my pizza nights for Friday to reward myself after a healthy week!