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Kale Waldorf Chicken Salad with Avocado Cashew Mayo

Kale Waldorf Chicken Salad with Cashew and Avocado "Mayo"

Kale Waldorf Chicken Salad is a healthy and delicious salad made with kale, chicken, apples, grapes, walnuts and a homemade avocado cashew cream. If you are a lover of the classic waldorf salad, try this mayo-free version of Waldorf salad made with hearty kale and cashew dressing.
Course Salad
Cuisine American
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 servings
Calories 636kcal


For the Cashew & Avocado “Mayo” Dressing:

  • 1 cup unsalted cashews soaked overnight
  • 1 1/2 ripe avocado cut into small cubes
  • 1 clove garlic peeled
  • 2 tablespoons lemon juice freshly squeezed
  • 1- teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsweetened almond milk plus more if needed*

For the Kale Waldorf Chicken Salad

  • 2 bunches 5-6 cups of kale- washed, drained, and thinly sliced
  • 1 bunch of curly lettuce- washed drained, and roughly chopped
  • 2 +2 tablespoons extra virgin olive oil divided
  • 2 cups seedless red grapes on the stem – gently washed and pat-dried
  • 3 stalks of celery chopped thinly
  • 1 fuji or honeycrisp apple peeled & cut into matchsticks
  • 1 cup of leftover chicken such as 2 slices of roasted chicken breasts
  • 1 cup walnuts lightly toasted and roughly chopped
  • 1 tablespoon lemon juice freshly squeezed
  • Coarse sea salt


  • To make the cashew & avocado “mayo” dressing: Drain the cashews and place them in the bowl of a food processor. Add in the cubed avocado, garlic, lemon juice, salt and pepper. Process 15-20 seconds until it turns into a paste. Pour in the almond milk through the tube and process until it reaches to the consistency of mayonnaise.
  • To make the salad: Place the thinly chopped kale and curly greens in a large salad bowl, pour the mayo dressing over, and mix until all leaves covered with the dressing. Cover with plastic wrap, let it marinade in the fridge while you are getting the other ingredients ready, 20-30 minutes.
  • Meanwhile, heat 2 tablespoons oil in a small skillet in medium heat. When it is hot, add the grape clusters. Toss gently to make sure that grapes are covered with the oil (you do not want them to stick to the pan). Cook while turning the grapes every so often, until they start bursting, 8-10 minutes. Let the grapes cool for 5 minutes before removing the grapes from their stems.
  • To assemble the salad: Place the grapes, celery, apple, chicken, and walnuts into the salad. Gently toss to make sure that they are equally distributed throughout the salad.
  • Drizzle with 1-2 tablespoon olive oil and 1 tablespoon freshly squeezed lemon juice. Taste for seasoning and add more if necessary.
  • Toss and serve.


Serves: 4-6 people


Calories: 636kcal | Carbohydrates: 47g | Protein: 18g | Fat: 48g | Saturated Fat: 7g | Cholesterol: 10mg | Sodium: 682mg | Potassium: 1240mg | Fiber: 11g | Sugar: 21g | Vitamin A: 9729IU | Vitamin C: 60mg | Calcium: 173mg | Iron: 5mg