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Published by Jessica Ivey, RDN at November 4, 2017

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Chicken and Apple Kale Salad

Okay, so for a while, I thought those people who said they liked kale salads were lying… who wants to chomp through tough leaves like a cow and call it lunch? But then I figured out that I’ve just been making them wrong! Kale is a sturdy green, and it’s not meant to be eaten like a delicate salad green – it needs some tenderizing. I’ve seen recipes for massaged kale salads, and I’m sure that works too, but I’m a fan of throwing the greens in a food processor. Pulse those tough leaves until finely chopped and the texture becomes palatable. Add a vinaigrette and a sweet component, like apples or dried cranberries, and you’ve got a salad worth craving.

Chicken and Apple Kale Salad

Servings 4 servings

Author Jessica Ivey, RDN

Ingredients

3/4 lb. chopped fresh kale
1 cup chopped cooked chicken breast
1 medium-size sweet red apple
1/4 cup crumbled queso fresco, feta, or goat cheese
1/4 cup chopped nuts
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon honey
Salt and pepper, to taste

Instructions

Pulse kale in a food processor, in batches, until finely chopped. Transfer to a large bowl. Add chicken, apple, cheese and nuts.
Combine oil, vinegar, mustard, honey, salt and pepper in a jar with a tight-fitting lid; seal and shake until well blended.
Drizzle dressing over salad, tossing to coat. Divide evenly among 4 containers.