Servings: 4-6 1x
Ingredients
- ¾ cup ranch dressing (use homemade ranch dressing or any store-bought ranch)
- 3 tablespoons barbecue sauce
- 4–5 cups chopped kale, stems removed (1 bunch)
- 2 ½ cups diced cooked chicken (such as shredded chicken or blackened grilled chicken)
- 2 cups shredded Brussels sprouts
- 1 cup shredded carrots
- ½ cup diced red onion
- 3–4 slices crisp cooked bacon, chopped
- ½ cup golden raisins
- ⅓ cup sliced toasted almonds, plus more for garnish
- 2 green onions, ends trimmed, white and green parts thinly sliced, plus more for garnish
Instructions
- In a small bowl or mason jar with a lid, combine the ranch and barbecue sauce. Whisk or shake until well mixed, then set aside.
- In a large bowl, combine the chopped kale, shredded Brussels sprouts, cooked chicken, shredded carrots, red onion, chopped bacon, raisins, almonds, and green onions.
- Pour the dressing over the salad ingredients and toss until evenly coated.
- Garnish with additional green onions and sliced almonds, if desired.
- Serve right away or place in the refrigerator until ready to serve, tossing gently just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
- Serving Size: 1/4 of the recipe (2 cups)
- Calories: 485
- Fat: 25 g
- (Sat Fat: 4 g)
- Sodium: 615 mg
- Carbohydrate: 35 g
- (Fiber: 5 g
- Sugar: 16 g)
- Protein: 30 g
- Cholesterol: 60 mg