chicken with kale sauce up close

Fast Fixes: Rotisserie Chicken With Smoked Kale Sauce

Sometimes the clock is not in your corner. Sometimes you want something other than a frozen pizza for dinner. And sometimes, you’re on a budget. Check all three boxes for this recipe.

chicken with smoked kale sauce

It was already six o’clock, I was hungry and I did not want to buy fast food. So I created fast fixes: rotisserie chicken with smoked kale sauce. Wal Mart has some pretty tasty rotisserie chickens when you catch them at the right time. So I picked one up, grabbed two bunches of kale and set off for the kitchen.

I got the idea for smoked kale sauce from a food festival I recently attended in Fayetteville. They had salmon over a really delicious kale sauce and I knew I had to recreate this jewel. However, I had no idea what the ingredients were.

Step one: find some coconut milk. Step two: roast some chopped kale in the oven. Step three: throw them together in the Ninja with olive oil, onion, spices, garlic, and salt. Step four: watch the magic happen.

kale on baking sheet

This was really easy. It only took the kale about 7 minutes at 420 degrees to cook just a bit, but not too dry. Then it would just be kale chips. When you add the coconut milk and cooked onions to this sauce, it gives it a creamy texture that almost tastes like dairy, but it’s totally dairy free! That’s good news for me because I don’t tolerate dairy well anymore. It must have been my teenage habit of drinking a gallon of milk a day that put me over the edge.

smoked kale sauce from top

Cooking the onions is not absolutely necessary, but you won’t regret it if you do. Cooking them down for about 15 minutes really adds a savory flavor you can’t get any other way.

caramelized onions
smoked kale sauce from top

PREP TIME: 10 minutes COOK TIME: 15 minutes SERVINGS: 4-5


  • 1 cooked rotisserie chicken
  • 2 bunches kale, chopped
  • 1/2 onion, sliced thin
  • 3 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 1 tsp ground mustard
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 cup coconut milk


  1. Heat oven to 420. Placed chopped kale on a baking sheet and drizzle some olive oil over it evenly. Bake for about 7 minutes and remove from oven.
  2. Meanwhile, heat remaining two tablespoons of olive in a pan over medium heat. Add onion and cook for 10 minutes. Add garlic and cook for another 2 minutes. Add remaining ingredients to pan and simmer for a couple minutes or until kale wilts.
  3. Put the sauce in a blender or Ninja and pulse until you get a smooth consistency. Top your favorite piece of chicken with the sauce and enjoy!


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