A Fresh, Easy, and Crave-Worthy Kale Chicken Salad for Fall
You know what they say… an apple a day keeps the doctor away! September marks the official start of apple season, when this crisp and flavorful fruit is at its peak. What better way to welcome apple season than with a classic fall salad recipe?! You know those recipes that you find yourself making on repeat? This Kale Chicken Salad with Apples and Cheddar recipe is mine… especially during apple season! It highlights the best of early fall produce with tender chicken, crunchy kale, sharp cheddar, sweet apples, and a tangy honey mustard vinaigrette. With minimal effort, this fresh and seasonal salad makes a delicious lunch, easy weeknight dinner, or healthy meal prep option. Serve it on its own or pair it with a cozy soup for the ultimate fall meal.
The beauty of this salad lies in its simplicity and versatility. With just a handful of ingredients, you’ll create an irresistible flavor profile that feels both wholesome and comforting. Perfect for weekday lunches, family dinners, or early-fall gatherings, this fall salad recipe is one you’ll want on repeat all season. Tiffy Tip! Since the ingredients for this recipe are generally pretty basic, I like to keep them stocked throughout the season. This keeps me prepared in a pinch (or when a craving hits). If you’re looking for your new go-to fall salad recipe, look no further than this one. September has never tasted so fresh!
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Kale Chicken Salad with Apples and Cheddar
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
- 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.
- 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.
