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Tuscan Chicken Salad

Ready in 15 minutes (using leftover chicken)

Serves 4 people

Recipe by Courtney Anderson


Leftover Roasted Tuscan Chicken (from Tuscan Chicken Noodle Bowl recipe)

1 bunch Kale (diced and stems removed)

4 cups Spinach Cheese (mozzarella, Manchego, goat, or Gusta Vegan Grating Block)

Fresh cherry tomatoes

Pitted Olives of your choice

1 cup Lima beans

1 Lemon

2 tbsp Olive oil (or sundried tomato olive oil)

Himalayan Salt


Optional: add cooked chopped bacon

Sundried Tomato Pesto:

1 cup parsley

1/2 cup basil

1/2 cup cashews, pine nuts or pistachios

1/2 cup Nutritional yeast (or Parmesan cheese)

¼ cup sundried tomatoes

2 garlic cloves

1/4 cup olive oil

1 lemon

Salt + pepper


  1. Add all pesto ingredients into a food processor or blender and process until smooth. Store in an airtight container in the fridge, or freeze into small portions in ice cube trays.
  2. In a large bowl, add diced kale and massage with juice of 1 lemon, a generous sprinkle of Himalayan salt (about ½ tsp), and olive oil.  Once kale has reduced to about ½ of its original volume, stop massaging and add in spinach, sliced cherry tomatoes, pitted olives, cooked or canned lima beans, and cheese of your choice. Top with leftover Roasted Tuscan Chicken, Bacon if using, and a nice spoonful of Sun Dried Tomato Pesto.