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Recipe courtesy of Sunny Anderson

Show: The Kitchen

Episode: Recipe Free Show

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Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy

Total:: 10 min
Active:: 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!

My Private Notes

Name: Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy "Equal-Parts" Harissa Salad Dressing
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 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