Chicken Bacon Ranch
Kale Salad
Think a classic yet updated salad. It’s healthy, gluten and dairy free with all the flavors of garlic, onion and BACON.
Just the words ‘Chicken Bacon Ranch’ make me want it. With the addition of massaged (yes, that’s right) kale, crunchy cucumbers, fresh dill and walnuts – it’s unique.
Let's talk about this dressing. Whoa!
This is the BEST dairy free Ranch dressing, I’ve ever made.
It’s filled with garlic, onion, shallots, lots of fresh and dried dill, creamy avocado mayo and unsweetened coconut cream.
Pro tip. The dressing will be liquidity after you blend it. Pour it into a glass jar with a lid and place in your refrigerator for at least 30 minutes before serving. The consistency will be perfect then.
Kale. Kale. Kale.
Always prep your kale.
- Clean it,
- Strip the center core
- Shred finely
- Massage with olive oil, salt, pepper and lemon juice.
All of this work helps to break down the kale. It makes it less rough and tough to eat. It softens it up and helps with applying the dressing to it. So good.
You will LOVE these salads too!
Chicken Bacon Ranch Kale Salad
- Total Time: 15 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1–2 large bunch(es) curly kale (purple or green – which ever you like)
- 1/2 lemon, juiced + divided in half
- 1 pinch each salt and pepper
- 1 teaspoon olive oil
- 2 chicken breasts, grilled + sliced thinly
- 1/2 lb. strips of bacon, cooked very crispy + crumbled
- 1/4 cup walnuts
- 1 medium cucumber, sliced thinly
- 1 small bunch fresh dill
Dill Ranch Dressing
- 1 tablespoon minced shallots
- 1 teaspoon fresh dill
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 large garlic clove
- 1/3 cup unsweetened coconut cream or top part of coconut milk
- 1/3 cup avocado mayo
- 1 tablespoon olive oil
- 1 pinch each salt and pepper
- juice from 1/2 of lemon (use only 1/2 of the 1/2)
- 1–2 teaspoons hot water (add 1 teaspoon first)
Mix all of the dressing ingredients in a blender until smooth. Add more hot water if you want to thin it out a bit. Pour into glass jar with lid and place in your refrigerator, until needed.
Instructions
- In a large bowl, add the kale, lemon juice, salt, pepper and olive oil. Massage the kale with your hands for 30 seconds.
- After the dressing is made and has chilled for at least 30 minutes to thicken up. Drizzle half of it onto the kale. Mix it all together using tongs.
- To assemble the salad, place the sliced chicken, crumbled bacon, walnuts, cucumbers and fresh dill throughout the bowl.
- Serve with the remaining dressing.
Notes
The dressing keeps very well in an air tight container in your refrigerator. I encourage you to double the recipe.
- Prep Time: 10
- Cook Time: 5
- Category: salad
- Method: grill
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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