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Roast Chicken Kale Salad with Sweet Mustard Dressing

This roast chicken and kale salad is so easy that you can whip it up and have it on the table in minutes. The salad includes healthy vegetables such as kale, red cabbage and carrots, then tied together with a delicious honey mustard dressing.
Course Dinner, Lunch
Cuisine Australian
Keyword Roast Chicken Kale Salad
Prep Time 20 minutes
Servings 2 people
Author Scruff


  • 2 cups roast chicken pieces
  • 1 hard boiled egg, thinly sliced (optional)
  • croutons (optional)

Salad Mix

  • 1/4 red onion, thinly sliced
  • 1/2 apple, cut into matchsticks
  • 100 gm kale, torn & stems removed
  • 100 gm red cabbage, shredded
  • 1 medium carrot, grated

Honey Mustard Vinaigrette

  • 1.5 tbsp dijon mustard
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tbsp rice wine vinegar
  • 1 pinch salt
  • pepper


  • In a bowl or small glass jar, combine all the vinaigrette ingredients. Taste test, and adjust to your preferences. Leave aside until needed.
  • In a salad bowl, remove the stems from the kale. Add 1 tbsp of the dressing and massage the kale until it is soft and tender.
  • Prep all your other ingredients and store them separately until assembly.
  • Just before serving, assemble the salad mix, chicken and egg (if using). Add 2 tbsp of dressing and toss the salad. Add more dressing if needed.
  • Garnish with croutons.