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