Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy "Equal-Parts" Harissa Salad Dressing

Total Time:
10 min
Prep:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1/4 cup harissa paste
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/4 cup packed chopped fresh cilantro
  • 1/4 cup chopped scallion, white and green parts (2 to 3 scallions)
  • Freshly ground black pepper
  • Salad:
  • One 8-ounce container kale salad mix with red cabbage and carrots
  • 2 grilled chicken breasts, chopped, or 2 cups shredded rotisserie chicken
  • 2 handfuls seedless red grapes, halved
  • 2 handfuls strawberries, hulled and quartered
  • 2 handfuls multi-colored (red and yellow) cherry tomatoes, halved
Directions
  • For the dressing: In a large bowl, whisk together the harissa paste, mayonnaise, buttermilk, cilantro, scallions and a few grinds of black pepper.

  • For the salad: In the same large bowl, add the kale salad mix, chicken, grapes, strawberries and tomatoes. Use 2 serving spoons or tongs to toss and coat everything with the dressing on the bottom. Serve, but this is a salad that actually will hold 3 to 4 days in the refrigerator without the kale wilting!


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    This recipe is featured in:

    The Kitchen