Chicken & Kale Salad

A featured Wine Club recipe for Tobias Vineyards.
Chicken & Kale Salad


This is a recipe that Dawn Pauli Forman from Tobias Vineyards loves to make! It’s fast, easy, healthy, a sure crowd pleaser. Pair it with a glass of Sauvignon Blanc from your recent wine club shipment.

Yield: 6
Prep Time: 25 Minutes
Cook Time: 15 Minutes


For the Salad:
• 2 large heads Lacinato Kale
• 2 cups grated parmesan cheese
• 1 large bunch green onions
• 1/2 head of red cabbage
• 1 package spicy pecans (you can buy these at most fine markets such as Sunshine Foods in St. Helena, Ca)
• 1 pre-whole roasted organic chicken (or you can roast your own when time allows)

For the Dressing:
• 3 fresh Myer lemons
• 3/4 organic olive oil
• 2 tablespoons of Dijon mustard
• 2 cloves of fresh garlic


1) Cutting the Kale correctly is very important as this dish like many wines has so much to do with texture

2) Hold the cleaned and patted dry kale head as a whole bunch tightly and slice it very thinly- julienne the leaves very thinly until you get the thick part of the stems, Stop there only using the top ¾ of the kale to avoid the thick stems

3) Then do the same, thinly slice 2 cups (so a small amount compared to the kale) of the red cabbage

4) Place all thinly sliced kale and cabbage in a large salad bowl

5) Chop up both the green and white parts of the green onions thinly and add

6) Sprinkle 1.5 cups GRADED Parmesan cheese –graded is important here as shredded or shaved create a very different outcome

7) Shred chicken removing all skin and bones so you only have shredded meat, then set aside until right before serving

8) Don’t add the nuts, chicken or dressing yet-only right before eating

9) If you are prepping ahead as I often do then place a slightly damp paper towel over the top of your salad and place the bowl into the fridge

1) Juice the three lemons into a small mixing bowl

2) Remove any seeds in the juice

3) Add the Dijon mustard, salt and pepper

4) Use a garlic press for both cloves of fresh garlic and add to dressing

5) Whisk these 5 ingredients together

6) Add olive oil in slowly as whisking

7) This dressing can be made ahead and stored

Ready to Eat
1) Add chicken and spicy pecans to your salad

2) Toss kale salad with dressing

3) Sprinkle with remaining Parmesan cheese

4) Pour you and your guests a full glass of Tobias Formation and enjoy!!*this salad is also a great side dish and you can omit the chicken