This hearty High-Fiber Chicken Salad with Kale & Arugula is everything you want in a nourishing meal, bright, crunchy, and packed with flavor. With juicy seasoned chicken thighs, crisp veggies, and a simple homemade vinaigrette, this salad will keep you full for hours thanks to its high fiber content and balanced protein. Whether you're prepping lunches for the week or need a quick dinner that feels fresh and energizing, this one’s a keeper!

WHY YOU'LL LOVE THIS RECIPE

Super Satisfying: The combo of fiber-rich greens and protein-packed chicken keeps you full and energized.
Meal Prep Hero: It stores beautifully in the fridge—just keep the dressing separate until you're ready to eat.
Bold, Balanced Flavor: From smoky paprika to tangy mustard vinaigrette, every bite is layered with taste.
Nutrient Dense: Loaded with antioxidants, fiber, and healthy fats from whole-food ingredients.
Quick & Easy: Comes together in just 30 minutes with minimal cooking.

TIPS & TRICKS FOR SUCCESS

Massage Your Greens: This step isn’t just for fun—massaging kale breaks down its fibers and makes it more tender and digestible.
Let the Chicken Rest: Resting prevents the juices from running out so your chicken stays juicy and flavorful.
Customize It: Add chickpeas, quinoa, or avocado for extra fiber or healthy fats.
Use Leftover Chicken: This salad works great with pre-cooked or rotisserie chicken if you're short on time.

FREQUENTLY ASKED QUESTIONS

Can I use chicken breast instead of thighs?
Yes! Chicken breast works well here—just be careful not to overcook it, as it can dry out faster than thighs.
How long does it keep in the fridge?
The components will keep for up to 4 days if stored separately. Add the dressing right before serving.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just double-check your mustard and vinegar if you're sensitive to trace ingredients.

WHAT EACH INGREDIENT DOES

Kale: Rich in fiber and vitamins A, C, and K; supports digestion and satiety.
Arugula: Peppery greens packed with antioxidants and minerals; adds flavor and nutrients.
Avocado oil: Heart-healthy fat used to soften greens and cook chicken; high smoke point.
Bell pepper: Crunchy and sweet, full of vitamin C and fiber.
Cucumber: Hydrating and low-calorie, adds refreshing crunch.
Cherry tomatoes: Bursting with lycopene and natural sweetness.
Chicken thighs: Juicier than breast, high in protein and iron.
Paprika, turmeric, oregano, garlic & onion powder: Anti-inflammatory and immune-boosting spices that also add deep flavor.
White vinegar: Brightens the dressing and balances oil.
Honey: A touch of sweetness to round out the vinaigrette.
Dijon mustard: Emulsifies the dressing and adds a sharp tang

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High Fiber Chicken Salad with Kale & Arugula (Meal Prep Friendly)

Anahi

This hearty and healthy chicken salad is packed with fiber-rich kale and arugula, crisp veggies, seasoned chicken thighs, and a simple homemade vinaigrette. Perfect for meal prep or a fresh, satisfying lunch or dinner

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Course Main Course

Cuisine American

Ingredients

4 cups chopped kale
2 handful baby arugula
1 teaspoon avocado oil
salt and pepper to taste
1 red bell pepper chopped
1 cup cucumber chopped
1 cup cherry tomatoes halved

For the Chicken

4 chicken thighs boneless skinless
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper to taste
avocado oil for cooking

For the Dressing

6 tablespoon white vinegar
½ cup avocado oil
2 teaspoon dijon mustard
2 tsp honey
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Prepare the Greens Add the chopped kale and arugula to a large bowl. Drizzle with avocado oil and season with salt and pepper. Massage the greens with your hands for 1–2 minutes until slightly softened and wilted.
Add the Vegetables Toss in the chopped red bell pepper, cucumber, and cherry tomatoes. Mix gently to combine everything.
Cook the Chicken Pat the chicken thighs dry, then season both sides with paprika, turmeric, oregano, onion powder, garlic powder, salt, and pepper.Heat a skillet over medium heat with a little avocado oil and cook the chicken thighs until golden brown and cooked through (about 6–8 minutes per side).Let rest for 5 minutes, then chop into bite-size pieces.
Make the Dressing In a small bowl or jar, whisk together white vinegar, avocado oil, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust to your liking.
Assemble the Salad Top the massaged greens and veggies with the chopped chicken. Drizzle with dressing, toss lightly, and serve immediately.

Keyword arugula salad, kale salad