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Soy-free Chicken Teriyaki Kale Salad

  • Author: Jessi Heggan
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 30
  • Category: Dinner
  • Cuisine: Asian
  • Diet: Gluten Free


A healthy soy-free chicken teriyaki kale salad made with tender massaged lacinato kale leaves and a flavorful Asian inspired dressing. The perfect, healthy kale salad to prep for lunches or a quick weeknight meal.


Kale Salad

5 cups lacinato kale, stems removed and chopped

2 teaspoons olive oil (for massaging kale)

1 red bell pepper, cored and diced

2 cups sliced red cabbage

3 radishes sliced

2 carrots, sliced

1/2 cup sliced green onion

1/2 cup chopped cashews

2-3 teaspoons sesame seeds (optional)



¼ cup coconut aminos

1 teaspoon toasted sesame oil

¼ cup freshly squeezed lime juice

1 garlic clove, minced

5 tablespoons olive oil

2 teaspoons honey

1/4 cup chopped cilantro

1/2 teaspoon sea salt



Teriyaki Chicken

1lb chicken, cubed

1 teaspoon sea salt

2 tablespoons avocado oil

¼ cup teriyaki sauce (I used Primal Kitchen No-Soy Teriyaki) (optional)


  1. In a large bowl add the chopped lacinato kale and two teaspoons of olive oil and use your hands to massage the leaves until tender. Approximately 1-2 minutes.
  2. Add the remaining salad ingredients to the kale and toss to combine. Set aside.
  3. Add all the dressing ingredients to a jar with a lid and shake to combine. Set aside.
  4. Cut the chicken into 1-2 inch cubes and pat dry with a paper towel. Sprinkle with salt.
  5. Heat a large skillet to medium-high heat and once hot add the avocado oil. Sear the chicken 1-2 minutes a side or until browned and cooked through. Remove from the skillet and toss with teriyaki sauce, if using.
  6. Toss the salad with half the dressing and divide among bowls. Top with chicken and serve immediately.


  • Serving Size: 4

Keywords: Teriyaki Kale Salad, soy-free Teriyaki Kale Salad, paleo Teriyaki Kale Salad, healthy teriyaki chicken kale salad, no soy chicken teriyaki,