Chef Janine’s Keto Chicken Kale Salad with Squash, Feta & Citrus Vinaigrette
- ketogenicfasting
- 17 hours ago
- 4 min read
The "Chicken Kale Salad with Feta, Squash and Mustard Orange Vinaigrette" is a colorful, nutrient-rich dish celebrated for its balance of savory chicken, hearty greens, roasted squash, tangy feta, and a bright, citrusy vinaigrette. Chef Janine’s keto version cleverly maintains the dish’s essence while making it low-carb and ketogenic-friendly.
The "Chicken Kale Salad" originated from American health food culture, influenced by Mediterranean and Californian cuisines.
Kale's use dates back to Ancient Greece and Rome; squash has Native American roots.
Global Popularity:
Chicken-kale-based salads are beloved worldwide for their nutrition, simplicity, and versatility. Variants with kale, squash, and cheese emerged with the health food boom, driven by farm-to-table movements and wellness trends in the early 2000s.
Factors Contributing to Global Appeal of "Chicken Kale Salad":
Health-conscious eating (focus on superfoods like kale).
Adaptability to regional flavors and ingredients.
Refined, nutritious ingredients are perfect for both everyday meals and upscale dining.
History of This Salad's Recognition:
Gained traction in the U.S. during the 2000s as kale became a “superfood.”
Health conscious chain restaurants helped popularize the KALE-BASED CHICKEN SALADS.
Today, it's a staple in trendy cafes, health-conscious diet plans, and meal prep services.
Origin and Invention:
The Chicken Kale Salad wasn’t invented by a single chef but evolved as health trends pushed kale into the spotlight. Key players were health-focused restaurants and cafes.
Notable Early Adopters:
Sweetgreen (founded 2007, Washington, D.C.): major influence in popularizing kale salads. Their Irvine location is the closest to Riverside County. They also have several San Diego locations.
Tender Greens (founded 2006, California): emphasis on farm-to-fork freshness. Their Rancho Cucamonga location is the closest to Riverside County.
🥗 Souplantation: A Pioneering Concept in All-You-Can-Eat Health Salads
Souplantation (known as "Sweet Tomatoes" outside of Southern California) was a pioneering restaurant concept that launched in 1978 in San Diego, California. It offered one of the first large-scale DIY salad bar experiences, focused on fresh, health-conscious foods at a time when fast food was dominating American dining culture. Customers could build their own salads from an abundant buffet of vegetables, toppings, and dressings — a revolutionary idea back then.
Despite its loyal following and early success, Souplantation closed its doors permanently in 2020. While the concept was groundbreaking in the late 20th century, several factors contributed to its downfall:
Shifting Trends: As consumer tastes evolved, people sought fresher, chef-driven salads and premium health foods rather than mass-assembled DIY buffets.
Operational Challenges: Large buffets became seen as less hygienic, particularly as health awareness increased.
Pandemic Impact: COVID-19 was the final blow — with buffets perceived as high-risk, the brand couldn’t adapt quickly enough to survive.
Though Souplantation's time has passed, it paved the way for today's modern, health-focused eateries — where quality, ingredient transparency, and thoughtful preparation now lead the way.
🥬 Kale: The Superstar Green
Journey to the Current Popularity:
Kale was promoted heavily in California by chefs and nutritionists around 2010.
The trend spread nationally through media, celebrity endorsements, and farm-to-table advocacy.
Chef Janine’s Keto Version Introduction:
Chef Janine crafts a keto-friendly Chicken Kale Salad that honors the original’s spirit — hearty, fresh, and tangy — while adapting it to the low-carb, high-fat lifestyle.
Flavor Authenticity:
Despite adjustments (e.g., low-carb squash substitute, keto vinaigrette without sugar), the flavors remain bright, satisfying, and true to the original flavor profile.
Chef Janine’s Keto Version Details:
Key Features:
Organic kale
Herb-roasted free-range chicken breast
Roasted kabocha squash (lower-carb alternative to butternut squash)
Grass-fed feta
Mustard-orange vinaigrette sweetened naturally with monk fruit
Potential Variations:
Add toasted pecans for extra fats.
Substitute feta with goat cheese for a tangier profile.
Chef Janine's Side Dish Recommendations:
Keto Pairings:
Cauliflower tabbouleh
Almond flour focaccia
Roasted Brussels sprouts
Chef Janine's All Ketogenic Ingredients:
🌟 Ingredient | 📊 Nutritional Info | 💪 Health Benefits |
🥬 Organic Kale | High in Vitamin K, fiber | Anti-inflammatory |
🍗 Herb-Roasted Chicken | High-protein, low-fat | Sustained energy |
🎃 Roasted Butternut Squash (alternatively Kabocha Squash) | Lower carb, rich in Vitamin C | Immunity support |
🧀 Grass-Fed Feta | High fat, low carb | Brain health, gut health |
🍋 Monk Fruit Vinaigrette | Zero carb, zero sugar | Blood sugar friendly |
Serving Suggestions:
Best served chilled or slightly warm.
Ideal for lunch, brunch, or elegant plated dinner.
Drink Pairing Suggestions:
Dry white wine (e.g., Sauvignon Blanc)
Sparkling mineral water with lemon
Unsweetened herbal iced tea
Storage Tips:
Store airtight in the refrigerator at 36-38 F for up to 4-5 days.
Not recommended for freezing due to kale’s texture changes.
Store vinaigrette dressing separately in its container.
We invite you to experience the vibrant flavors and nourishing goodness of Chef Janine’s keto Chicken Kale Salad — a perfect choice for those embracing a healthy, low-carb lifestyle.
Convenient, affordable, and crafted with gourmet care, this designer salad brings you restaurant-quality taste in every bite. Treat yourself to a delicious way to stay on track with your wellness goals, one satisfying forkful at a time.
Stay updated on when this delicious dish will be on the menu by visiting our website: www.myketopal.com.
Bon Appétit!
Chef Janine
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