This Roasted Kale and Broccoli Salad is full of flavor and nutrition. From the vitamin-rich broccoli and kale to the protein-packed chicken, this salad is designed to nourish you – mind, body, and soul.
- 4 cooked chicken breasts
- 2 crowns broccoli, cut in bite-size florets (approximately 6–7 cups)
- 3 tablespoons avocado oil
- 1 head dino kale, stemmed and torn in bite-size pieces (approximately 5 cups)
- Salt and freshly ground black pepper
- ¼ cup kalamata olives
- 1 cup croutons
- ¼ cup creamy high protein caesar salad dressing
If not already prepped, make the chicken breasts: Oven roast 4 chicken breasts according to your favorite recipe.
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
In a medium bowl, toss the broccoli in 2 tablespoons of oil and season generously with salt and pepper. Spread the broccoli out in a single layer between the two baking sheets, making sure to leave room in between pieces so the broccoli crisps up and doesn’t steam.
Roast the broccoli in the oven for 15 to 20 minutes, stirring halfway through.
Meanwhile, in the same bowl, add the kale and the remaining oil and season generously with salt and pepper.
When the broccoli starts to brown, add the kale to the two baking sheets. Roast for another 15 minutes until the kale starts to crisp up and the broccoli turns a nice golden brown.
Top with the kalamata olives, croutons, and chicken. Drizzle with caesar salad dressing and season with more salt and pepper, if desired. Enjoy!