Hearty Kale and Chicken Harvest Salad with Honey Dijon Dressing

This isn’t your average side salad-it’s a hearty, satisfying meal that’s perfect for lunch or a light dinner. We start with tenderized kale, then add cooked chicken, crisp apple slices, shredded cabbage and carrot and a creamy, tangy honey Dijon dressing. A sprinkle of chili flakes adds a warming kick that makes every bite exciting.

Despite its hearty ingredients, this salad feels light and fresh, making it a go-to even when it’s not harvest season. It comes together in just 10 minutes, so you can enjoy a delicious, wholesome meal any day of the week.

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Ingredients

9 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

3 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Pat chicken dry with paper towels; dice into ½-inch pieces. Halve, core and dice apple.
2. Place kale in a large bowl and drizzle with olive oil. Using your hands, massage kale until leaves are tender, 1-2 minutes. Season with salt and pepper.
3. Add chicken, coleslaw, apple, 2⁄3 of the dressing, a pinch of salt and pepper to bowl; toss to combine.
4. Divide salad between bowls. Drizzle with remaining dressing and sprinkle with as many chili flakes as you like. Season with salt and pepper and serve.

Recipe Tips

FAQ

Can I use fresh chicken instead of fully cooked?

Yes, but you’ll need to cook it first. Season and pan-sear or bake chicken breasts until fully cooked, then dice and add to the salad.

What can I substitute for the honey Dijon dressing?

You can make a quick dressing by whisking together equal parts honey, Dijon mustard and olive oil, plus a splash of vinegar.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving to keep the greens crisp.