Kale Chicken Salad with Apples and Cheddar

A Refreshing Springtime Salad

In Texas we’ve officially made it to what I call “outdoor dining season”. These are the few months out of the year you can truly enjoy outdoor dining without being too hot or too cold. In my opinion, outdoor dining season pairs best with a fabulous spring salad. This refreshing Kale Chicken Salad with Apples and Cheddar is a household staple for us… especially in the spring and summer months!

I absolutely love this hearty and nutritious salad. This entree salad is made with just a few simple ingredients and so easily prepared. The tender rotisserie chicken, tart apples, sharp cheddar and curly leaf kale offers individual flavors and textures that pair so well together. Though the ingredients are rather basic, the flavor of this salad is truly exquisite. I promise this salad will be your new spring staple… enjoy!

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Kale Chicken Salad with Apples and Cheddar

A refreshing springtime kale salad!
Author Chef Tiffany Blackmon


  • 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


  • 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!


Tiffy’s Tips

~ This recipe is fabulous with curly kale or substitute your favorite greens. Massaging this variety of kale will assist in breaking up the cellulose structure, producing a slightly sweeter, much silkier texture. 
~ 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 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, thinly slice and soak in 1 part lemon juice to 1 part cold water until ready to use.

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