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

Photo credits: Food52


1bundle lacinato kale (or whatever kale variety is available)

1bundle Brussels sprouts, ends chopped off and leaves pulled apart

Any leftover meat from our Skillet Roast Chicken recipe, carefully shredded (or any chicken for that matter!)

1/2teaspoon paprika

1/4teaspoon red pepper flakes

1package Cava Foods Greek Yogurt Hummus

2tablespoons white wine vinegar

1/2lemon, juiced

3tablespoons 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.
  2. 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.
  3. 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).


(Grabbed from: