As the weather continues to warm up, I crave fresh spring salads. More specifically my kale salad with chicken recipe. Though I find myself craving this light and refreshing salad year-round, it’s filled with some of the best ingredients that spring has to offer… making it the perfect addition to your spring rotation. Using just a few simple ingredients to create an irresistible flavor profile, this is one of those impressive recipes that couldn’t be easier to make. What I love about this kale salad with chicken recipe is how versatile it is. Whether you’re entertaining al fresco or looking for a few new healthy lunch ideas, this recipe can do it all. Vibrant leafy greens are tossed in a sweet and savory honey mustard vinaigrette, all complemented by crisp apple slices, a sprinkle of cheddar cheese, chicken, and pumpkin seeds for an added crunch. Within just a few minutes and very minimal effort, you’ll have a flavorful spring entrée salad that everyone will love. Trust me when I say you’ll be making this one on repeat.

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Kale Chicken Salad with Apples and Cheddar

An easy, delicious, and healthy kale salad recipe that highlights the best of early spring produce!

Servings 5 Servings

Author Chef Tiffany Blackmon

Ingredients

• 1 tsp. Dijon Mustard
• 1 tsp. honey
• 2 Tbsp. sherry vinegar
• 6 Tbsp. extra virgin olive oil
• salt & pepper, to taste
• 1 bunch kale, stems removed, torn into bite-sized pieces
• 1 apple, thinly sliced
• ¾ cup white cheddar cheese, cut into small pieces
• 1 ½ cups shredded rotisserie chiken
• ½ cup pumpkin seeds, toasted

Instructions

• In a small bowl, whisk together Dijon mustard, honey, and vinegar. Slowly add olive oil, whisking constantly. Season with salt and pepper.
• In a large bowl, toss kale with dressing. Using your hands, gently massage kale until tender (2-3 minutes). Add apple, cheddar, and chicken.
• Garnish with pumpkin seeds and serve! 

Notes

TIFFY’S TIPS

• This recipe is fabulous with curly kale. Massaging kale is a technique that involves rubbing the leaves between your hands to break down the fibrous structure of the kale. This produces a slightly sweeter, much silkier texture.
• Although this recipe calls for kale, you can substitute your favorite greens, omitting the massage step.
• 1 rotisserie chicken yields approximately 3 cups of chicken. Grilled chicken is a great substitution.
• Adjust ingredients to your palette for salad dressings. I use 2 tablespoons of sherry vinegar to 6 tablespoons olive oil, building other ingredients depending on your recipe to yield 1/2 cup dressing.
• To keep apples from turning brown, soak the apple slices in 1 part lemon juice to 1 part cold water until you’re ready to use. This mixture keeps apples from turning brown by preventing oxidation.
• Quickly toast pumpkin seeds on the stovetop. Heat a non-stick skillet over medium heat, add seeds, stir frequently 5-10 minutes. When they start popping, and turning golden they are ready. Do not overcook as they will have a bitter flavor.