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Kale Apple Chicken Salad

Salads don’t get much healthier or tastier than this beautiful vibrant Kale Apple Chicken Salad! If you haven’t yet jumped on the kale bandwagon, you definitely have to remedy that.

Prep Time

    •    Prep time: 15 minutes
    •    Yield: Serves 2-3


For the salad

    •    4 cups packed (160g | 5.6oz) chopped kale (rib removed)
    •    2 cups (250g | 8.8oz) leftover cooked chicken, cut into bite size chunks
    •    1 cup (150g | 5.3oz) leftover cooked quinoa
    •    ½ cup (65g | 2.3oz) dried cranberries
    •    ½ cup (60g | 2.1oz) dry roasted cashews
    •    1 gala apple, diced*
    •    1 green onion, finely chopped

For the vinaigrette

    •    the juice of ½ lemon
    •    2 tbsp extra-virgin olive oil
    •    1 tbsp apple cider vinegar
    •    1 tbsp unpasteurized honey
    •    1 tsp finely chopped fresh rosemary leaves
    •    ½ tsp salt (I use Himalayan salt)
    •    ½ tsp ground black pepper


  1. In a small bowl or measuring cup, vigorously whisk all the ingredients for the vinaigrette and then pour it over the chopped kale. Massage the kale with that vinaigrette for 3 to 5 minutes, making sure to squeeze those kale leaves really firmly between your fingers.
  2. Add the rest of the salad ingredients to the bowl and toss well.
  3. If time permits, refrigerate the salad for about an hour to allow flavors to meld before serving.
  4. Leftovers will keep well for up to a couple of days in the refrigerator.

NOTES: * Or any other sweet apple variety that won't oxidize when exposed to air

Nutrition Information: Serving size: NF based on 1 of 3 servings


This great family recipe is thanks to Yummly at


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