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Kale Salad With Chicken and Avocado Recipe | Video

A Farmers-Market-Inspired California Chicken Salad

Inspired by ingredients at her local farmers market, Ingrid Nilsen, aka Missglamorazzi, came up with the recipe for this tempting avocado-, chicken-, and clementine-topped kale salad. Watch the video to see how it's made.

Clementine and Avocado Chicken Salad

From Ingrid Nilsen, Missglamorazzi

Clementine and Avocado Chicken Salad


  1. 2 boneless, skinless chicken tenders
  2. Garlic seasoning
  3. Neutral oil, such as canola
  4. 3 tablespoons extra-virgin olive oil
  5. Balsamic vinegar, to taste
  6. 1 tablespoon raspberry preserves
  7. 2 tablespoons water
  8. Dash of salt
  9. Dash of pepper
  10. 3 cups red chard, ribs removed and torn into bite-size pieces
  11. 3 cups baby spinach
  12. 3 cups baby arugula
  13. 1/2 an avocado
  14. A few clementines, segmented


  1. Season chicken with garlic seasoning, and place in a hot, lightly oiled pan. Cook for 7 to 10 minutes, or until chicken is done, flipping once.
  2. While chicken is cooking, combine olive oil, balsamic vinegar, raspberry preserves, water, salt, and pepper. Adjust to taste.
  3. Add the greens to a large bowl, and toss with the raspberry dressing.
  4. Cut chicken into strips, and add to salad.
  5. Scoop the avocado out in chunks. Add the avocado chunks and clementine segments to the salad.

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