Kale and Brussels Sprout Salad with Chicken and Greek Yogurt Hummus Dressing

By • January 30, 2015 0 Comments

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Author Notes: We are all about getting healthy without losing out on flavor. So let’s continue making the most of leftovers with a vibrant, healthy salad. As an added plus, this tangy dressing is almost like a classic caesar preparation — except that its creaminess comes from decadent Greek yogurt hummus. Cava Grill


Serves 2-4

  • 1 bundle lacinato kale (or whatever kale variety is available)
  • 1 bundle Brussels sprouts, ends chopped off and leaves pulled apart
  • any left over meat from our Skillet Roast Chicken recipe, carefully shredded (or any chicken for that matter!)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1 package Cava Foods Greek Yogurt Hummus
  • 2 tablespoons white wine vinegar
  • 1/2 lemon, juiced
  • 3 tablespoons olive oil
  • red pepper flakes to taste
  1. Rinse kale and Brussels sprouts and carefully pat dry. Whisk together hummus, vinegar, lemon juice, and red pepper flakes. Add olive oil a few drops at a time, whisking vigorously as you go. Toss chicken in a few tablespoons of the dressing, as well as the paprika and extra red pepper flakes. To assemble, toss greens in dressing and top with chicken. Finish with a few garlic pita strips (we made our own by baking thin strips with garlic and olive oil at 400 degrees for 12 minutes).
  2. Enjoy!

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