Kale Apple Chicken Salad
Try this Kale Apple Chicken Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
gluten free
red meat free
shellfish free
contains honey
dairy free
- 1/2 tsp ground black pepper
- 1 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt (i use himalayan salt)
- 1 green onion finely chopped
- 1 tbsp unpasteurized honey
- the juice of 1/2 lemon
- 1 cup (150g | 5.3oz) leftover cooked quinoa
- 4 cups packed (160g | 5.6oz) chopped kale (rib removed)
- 2 cups (250g | 8.8oz) leftover cooked chicken cut into bite size chunks
- 1/2 cup (65g | 2.3oz) dried cranberries
- 1/2 cup (60g | 2.1oz) dry roasted cashews
- 1 gala apple diced*
- 1 tsp finely chopped fresh rosemary leaves
- Carbohydrate 0.4095375 g
- Cholesterol 0 mg
- Fat 13.5171150273894 g
- Fiber 0.139125 g
- Protein 0.0574875 g
- Saturated Fat 1.86922500378192 g
- Serving Size 1 1 Serving (21g)
- Sodium 0.873500000547787 mg
- Sugar 0.2704125 g
- Trans Fat 0.366315000741704 g
- Calories 122 calories
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.Add the rest of the salad ingredients to the bowl and toss well.If time permits, refrigerate the salad for about an hour to allow flavors to meld before serving.Leftovers will keep well for up to a couple of days in the refrigerator.
