An Easy and Delicious Spring Salad

As the weather begins to warm up and the spring flowers continue to bloom, there are few things I crave more than a refreshing spring salad. In Texas we’ve officially hit what I call patio season. You know… the few months out of the year where you can enjoy outdoor dining without being too hot or too cold. One of my favorite menu items to enjoy while dining on the patio? My Kale Chicken Salad with Apples and Cheddar! 

This delicious kale salad is bright, refreshing, and filled with some of the best ingredients that spring has to offer. 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. Truly the perfect recipe for spring and summer hosting! Vibrant leafy greens are tossed in a sweet & savory honey mustard vinaigrette, which is complemented by crisp apple slices, a sprinkle of cheddar cheese, chicken, and pumpkin seeds for an added crunch. With just a few minutes (and minimal effort) you’ll have a flavorful spring entree salad that everyone will love!

You might actually remember seeing this delicious springtime salad featured in my March Recipe Roundup! Although the ingredients are rather basic, the flavor of this salad is truly incredible. It’s a longstanding household staple that is made often during the spring and summer months. Grab your ingredients, dust off the patio furniture, and say hello to your new favorite spring salad! Psst… Tiffy Tip! I like to keep the necessary ingredients on hand at most times so I can make it in a snap.

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Kale Chicken Salad with Apples and Cheddar

An easy, delicious, and refreshing springtime salad!

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 this variety of kale will assist in breaking up the cellulose structure, producing a slightly sweeter, much silkier texture.

• Although this recipe calls for kale, you can substitute your favorite greens.
• 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, thinly slice and soak in 1 part lemon juice to 1 part cold water until ready to use.