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Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy "Equal-Parts" Harissa Salad Dressing
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
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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