Inspired by Erewhon’s (the LA organic grocery store all over Instagram) popular kale and white bean salad, this hearty version turns the original into a satisfying main course. I am a big proponent of protein-packed salads that keep you energized for the day. Tender, massaged kale is tossed with rotisserie chicken, creamy white beans, avocado, roasted almonds, and tangy goat cheese, then finished with a bright lemon-Dijon dressing. It is fresh, filling and easy to pull together — perfect for a weeknight dinner, casual lunch or make-ahead meal. The kale holds up really well so you can snack on leftovers for a few days.
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Serves 4 as a main course
Salad
- 6 packed cups curly kale, stems removed and finely chopped
- ½ teaspoon kosher salt
- ½ rotisserie chicken, skin and bones removed, meat shredded or chopped
- About 3 cups cooked chicken
- 1 can cannellini or Great Northern beans, drained and rinsed
- 1 ripe avocado, diced
- ½ cup roasted almonds, roughly chopped
- 4 ounces goat cheese, crumbled
Lemon–Dijon dressing
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1½ tablespoons maple syrup
- ⅓ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Preparation
- Place the finely chopped kale in a large serving bowl. Sprinkle it with ½ teaspoon salt and massage with your hands for about 1 minute, until softened and darker in color.
- Whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, salt and pepper.
- Add the shredded chicken, white beans, and chopped almonds to the kale.
- Pour about three-quarters of the dressing over the salad and toss thoroughly. Add more dressing as needed.
- Gently fold in the avocado and about three-quarters of the goat cheese.
- Finish with the remaining goat cheese and a few extra chopped almonds.