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Kale Crunch Salad With Grilled Chicken, Apples And Celery

This Kale Crunch Salad with Grilled Chicken combines crisp apples, cabbage, celery and pepitas with maple Dijon dressing for a fresh, crunchy fall salad.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4
Calories: 530kcal
Author: Nichole Crews

Ingredients

Maple Dijon Dressing

  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1–2 tablespoons pure maple syrup - start with 1 tbsp and add more, to taste as needed
  • 1 garlic clove, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Grilled Chicken Breast

  • 1 lb boneless skinless chicken breasts, sliced thin
  • 1 tablespoon olive or avocado oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon Dijon mustard

Kale Crunch Salad

  • 5-6 cups curly kale, tough stems removed
  • 1-2 teaspoons olive oil or lemon juice - to massage kale
  • 2 cups thinly shredded green cabbage - about 1/2 small green cabbage head
  • 2 red apples, chopped - Cosmic Crisp, Honey, etc
  • 2–3 celery ribs, thinly sliced - about 1/3 cup
  • 1/3 cup pepitas - optional
  • 1/3 cup feta cheese, optional

Instructions

Maple Dijon Dressing

  • To a large jar or bowl, add oil, vinegar, Dijon, 1 tablespoon maple syrup, garlic and dried spices. Whisk to combine or shake vigorously, until thick (emulsified). Season to taste with any additional maple syrup, salt and pepper. Can make 1-2 days ahead of time and store in the refrigerator, if desired. Pull out 30 minutes before serving and give your dressing a good shake, if making in advance.

Grilled Chicken Breast

  • To a grill plan or skillet, add 1 tbsp oil over medium high heat. Once hot, add chicken breast, grill for about 5-6 minutes, and flip, cooking for 4-5 more minutes, depending on thickness (should be 165℉). Remove chicken from pan and allow to rest 5-10 minutes. Chop and set aside.

Kale Crunch Salad

  • Start my prepping curly kale: remove any tough stems and chop finely either with a chef's knife or with a few quick pulses in a food processor. Pour chopped kale to a large serving bowl; add 1-2 teaspoons olive oil or lemon juice, and then using your hands, massage the kale for 1–2 minutes until softened. Let rest for about 10 minutes, and prep remaining salad ingredients.
  • Prep the cabbage: If using whole cabbage head, shred using a chef's knife or the slicing attachment of a food processor to thinly slice. Add to bowl with massaged kale. Alternatively, you can use a bag of pre-shredded cabbage.
  • Add remaining salad ingredients to bowl. Toss with about 1/2-3/4 of the Maple Dijon Vinaigrette and toss to combine. Season to taste with extra dressing if needed. Serve and enjoy!

Notes

nutrition info is for one salad with approximately 4-oz chicken breast and 2-3 tablespoons of feta cheese.
Leftovers and storage:
  • For meal prep: Prep the chicken, kale, cabbage, celery and Maple Dijon Vinaigrette up to 3–4 days ahead. Store separately, then add the apples, pepitas, feta and dressing when ready to eat for the best crunch.
  • To store leftovers: Already tossed everything together? No problem. Store the dressed salad in an airtight container for 2–3 days. The kale and cabbage will soften a bit but hold up much better than lettuce. 

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 35g | Protein: 35g | Fat: 30g | Fiber: 9g
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!