Kourtney Kardashian Salad

2 from 1 vote

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Kourtney Kardashian Salad. Apparently, this is the salad Kourtney Kardashian eats at her weekly meetings. It’s so delicious and the dressing, I could chug. I did make some improvisations according to taste and in the original recipe which is on the “Poosh” website they don’t cook the chicken in any oil. I tried doing that but because of the orange juice everything was starting to burn. The chicken breast definitely needed a touch of oil in the pan but feel free to do as you wish. I improvised on the dressing just a touch but feel free to adjust accordingly. You will need:

Kourtney Kardashian Salad

Apparently this is the salad Kourtney Kardashian eats at her weekly meetings. It’s so delicious and the dressing, I could chug. I did make some improvisations according to taste and in the original recipe which is on the “Poosh” website they don’t cook the chicken in any oil. I tried doing that but because of the orange juice everything was starting to burn. The chicken breast definitely needed a touch of oil in the pan but feel free to do as you wish. I improvised on the dressing just a touch but feel free to adjust accordingly. You will need:
2 from 1 vote

Ingredients 

Dressing

  • 1 freshly squeezed lemon
  • 1 teaspoon honey-dijon mustard or regular mustard
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon white wine vinegar or rice vinegar
  • salt and pepper — to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀

Salad

  • 2 cups romaine lettuce
  • 2 carrots, shredded
  • 2 Persian cucumbers, sliced
  • ½ large ripe avocado
  • ½ cup organic chicken breast, seasoned with salt, lemon pepper, and the juice of half an orange
  • touch of avocado oil for the pan

Instructions 

  • Add one small chicken breast to a Ziploc bag and pound it with a meat tenderizer or a rolling pin so that it’s the same thickness and that it cooks evenly. In the bag add juice of 1/2 of an orange, salt and pepper and close and shake the bag. She used lemon pepper but I didn’t have any.
  • In a regular pan or a grill pan you can add a little bit of avocado oil and grill the chicken breast for 3-5 minutes on each side or until fully cooked.
  • Take out the chicken and let it rest, in the meantime chop up all of the vegetables and make the dressing. I like to thinly slice my Romaine but you don’t have to.
  • Add everything to a bowl and pour over the dressing.
  • You are more than welcome to prep the salad ahead but just keep the dressing on the side in the fridge. Enjoy

Video

Notes

Add sunflowers seeds, fresh cherry tomatoes, shredded almonds, or other toppings. In the original recipe there’s one whole avocado, there’s no oil in the pan when making the chicken, and in the dressing she used 3-4 lemons which I felt was too much. This is my take on it but feel free to adjust based on your taste
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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1 Comment

  1. Thank you for sharing, and I admire your family, bless you and your mom.
    I will definitely make this salad.