Chicken, Broccoli and Kale Salad with Lemon-Garlic Dressing

This roasted broccoli and kale salad with chicken is a satisfying, nutrient-dense meal that’s full of flavor and texture. It combines tender roasted broccoli and carrots, massaged kale, fluffy quinoa, shredded chicken, crunchy roasted almonds and sweet dried cranberries, all finished with a creamy tahini-yogurt dressing.

If you’re in a “salad as a main” phase, this recipe is perfect. It works equally well warm or chilled, making it a great option for weekday lunches, meal prep, or a light dinner. The roasted vegetables add caramelized sweetness, while the kale and quinoa provide substance and a sturdy base that holds up well when dressed.

Ingredients you’ll need

Simple, wholesome ingredients come together to make this balanced salad.

• Quinoa: White quinoa is used here for its light texture; tri-colour quinoa can add visual interest. Pre-cooked quinoa speeds up assembly.
• Chicken: Poached chicken breasts are shredded for tender pieces that blend into the salad.
• Cranberries: Dried cranberries bring bursts of sweet-tart flavor.
• Broccoli: Two medium heads (about 280g) of florets roast beautifully and add bulk and nutrients.
• Kale: Curly or lacinato kale works. One large bunch (about 5 packed cups) is ideal—massage it to soften the leaves.
• Carrots: Two sliced carrots roast alongside the broccoli and add natural sweetness.
• Almonds: Roasted, chopped almonds provide crunch and a nutty note.
• Lemon: Fresh lemon juice brightens the dressing; optional zest enhances the citrus aroma.
• Tahini: Tahini adds a rich, sesame flavor to the dressing.
• Greek Yogurt: Low-fat plain Greek yogurt makes the dressing creamy; use a dairy-free alternative if needed.
• Dijon Mustard: Adds tang and balances the dressing.

Complete ingredient amounts appear in the recipe card below.

How to make this chicken, broccoli and kale salad

Roast the vegetables: Preheat the oven and toss broccoli florets and sliced carrots with olive oil, salt and pepper. Arrange in a single layer on a lined baking sheet and roast until edges are caramelized and vegetables are tender.

Cook the quinoa: Prepare quinoa following package directions and set aside to cool slightly.

Poach the chicken: Place chicken breasts in a pot, cover with cold water or broth, bring to a gentle simmer, then reduce heat and cook until done. Let cool and shred.

Make the tahini-yogurt dressing: Whisk together Greek yogurt, tahini, lemon juice, white wine vinegar, Dijon mustard, salt, pepper and a touch of honey if desired, until smooth and creamy.

Massage the kale: Put the chopped kale in a large bowl, add about 2 tablespoons of dressing, and massage the leaves with your hands for roughly one minute until they soften and darken.

Assemble the salad: Combine the massaged kale with roasted broccoli and carrots, shredded chicken, cooked quinoa, chopped roasted almonds and dried cranberries.

Dress and serve: Add half the dressing, toss to combine, then drizzle the remaining dressing on top. Serve immediately warm or chill for a cool salad.

Variations and substitutions

• Dairy-free: Swap Greek yogurt for a plain dairy-free yogurt or increase tahini/peanut butter and thin with water.
• Grains: Substitute cooked brown rice, farro, or leftover grains in place of quinoa.
• Dried fruit: Use chopped dates or raisins instead of cranberries for a different sweetness.
• Nuts & seeds: Try cashews, pumpkin seeds, or sunflower seeds instead of almonds.
• Greens: If you don’t have kale, romaine works, though it won’t keep as long once dressed.
• Protein: Replace chicken with shredded turkey, cooked tofu, or chickpeas for a vegetarian option.

Storing leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and combine just before serving if possible.

Recipe FAQ

More Hearty Salads

Try other hearty salads for variety and meal prep inspiration. If you make this broccoli and kale salad with chicken, please leave a comment and let me know how you adapted it or what you thought of the flavors.

Chicken, Broccoli & Kale Salad

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• Author: Caitlin Rule
• Total Time: 45 minutes
• Yield: Serves 4-6