NITK Revamps the Joey "500 Salad"
Prep time
Total time
Serves: 2
  • 8oz baked or grilled chicken breast, chopped
  • 2 cups kale
  • 1 cup arugula
  • 2 tablespoons chopped fresh mint
  • ½ cup finely diced cauliflower
  • ½ cup cucumber, diced
  • ½ cup heirloom cherry tomatoes, halved
  • 1 watermelon radish, thinly sliced (I used a mandolin)
  • ½ small avocado, peeled, pitted and diced
  • 2 tablespoons chopped almonds
  • Dressing:
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon mustard
  • 2 teaspoons raw honey
  • 2 tablespoons finely diced shallots
  1. Cook the chicken as preferred, chop and set in a bowl in the fridge to cool.
  2. In a large bowl add the kale, arugula, mint, cucumber, cauliflower and mix to combine.
  3. In a small jar add the dressing ingredients and shake vigorously until emulsified.
  4. Pour the dressing over the kale mixture and toss to coat.
  5. Divide the kale mixture among two plates.
  6. Divide the tomatoes, radish, avocado, and almonds between each plate by layering over the kale mixture.
  7. Garnish with a few springs of arugula.
  8. Enjoy!
Nutritional Information
Serving size: 1 salad Calories: 405 Fat: 18g Carbohydrates: 26g Sugar: 9g Fiber: 7g Protein: 38g
Recipe by Nutrition in the Kitch at