Massaged Kale Salad with Honey Dijon Chicken, Apple and Cranberries

This vibrant salad brings together tender massaged kale, golden seared chicken, crisp apple slices, tangy dried cranberries and sharp Parmesan cheese. The star is a sweet-tangy honey Dijon dressing that ties every bite together. It’s a protein-packed meal that comes together in under 30 minutes-perfect for busy weeknights.

Massaging the kale might seem like an extra step, but it’s key to transforming tough leaves into a tender, almost silky base. The chicken is pounded thin for quick, even cooking, then seasoned with garlic and thyme for savory depth. Add a pop of sweetness from the apple and cranberries and you’ve got a salad that’s anything but boring.

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Ingredients

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

18 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Remove and discard any large stems from the kale; chop the leaves into bite-size pieces. Halve, core and thinly slice the apple. Place the kale in a large bowl and drizzle with a generous amount of olive oil. Using your hands, massage the kale for 1-2 minutes, until the leaves become tender and slightly wilted. (Massaging is essential-it softens the kale and improves the texture.)
2. Pat the chicken cutlets dry with paper towels. Place each cutlet between two large pieces of plastic wrap and pound with a meat mallet or rolling pin until about ½ inch thick. Season both sides with garlic powder, half the dried thyme (use all for 4 servings), salt and pepper. Heat 1 teaspoon of cooking oil in a large pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
3. While the chicken cooks, make the dressing: In a small bowl, whisk together the honey Dijon dressing, Dijon mustard and a drizzle of olive oil (use a large drizzle for 4 servings). Season lightly with salt and pepper.
4. Slice the chicken crosswise into strips. Add the sliced apple and grated Parmesan to the bowl with the massaged kale. Pour in as much dressing as you like and toss well to combine. Divide the salad among serving bowls. Sprinkle with dried cranberries, top with the sliced chicken and drizzle any remaining dressing over the top. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of greens instead of kale?

Yes, you can substitute kale with spinach or mixed greens, but note that they won’t require massaging. Adjust the dressing amount accordingly.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Dress the salad just before serving to keep it crisp.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and add roasted chickpeas or tofu for protein. You can also increase the amount of Parmesan and cranberries.