Chicken and Apple Kale Salad

Ingredients

• Juice of 1lemon
• Juice of 1orange
• 60 ml (¼ cup)champagne vinaigrette
• 120 ml (½ cup)olive oil
• 1garlic clove
• 15 g (¼ cup)fresh parsley
• 1–2 teaspoonshoney
• 210 g (1½ cups), shreddedrotisserie chicken
• 1 bunch, chopped and without stems, yielding about 270 g (4 cups)kale
• 2 largeHoneycrisp apples, julienned
• 140 g (1 cup), cubedbutternut squash
• 185 g (1 cup), cookedred quinoa
• 60 g (½ cup)roasted pumpkin seeds
• 80 g (½ cup)dried cranberries
• To tastepomegranate arils, for topping

Instructions

1. 1

   Mix the dressing

   Vigorously whisk the lemon and orange juices, champagne vinaigrette, olive oil, garlic, parsley and honey until well blended. Alternatively, put everything in a blender and pulse until combined.

2. 2

   Toss the salad

   Put the chicken, kale, apples, butternut squash and cooked quinoa in a large bowl, leaving the toppings aside. Add the dressing and toss to coat, then sprinkle over the pumpkin seeds, cranberries and pomegranate arils and serve immediately.

What is chicken and apple kale salad?

This is a substantial salad built around chopped kale, shredded chicken and crisp apple, with quinoa and squash making it more filling. It draws on the modern grain-and-greens salad style rather than one specific traditional dish.

Citrus in the dressing brightens the sweet fruit and rich olive oil, while seeds and dried cranberries add crunch and chew. The mix works best when the kale is cut into manageable pieces and coated evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 27g protein, 75g carbs, 40g fat.

The chicken and pumpkin seeds contribute much of the protein, while quinoa, apples, squash and cranberries supply most of the carbohydrates. Olive oil is the main source of fat, with additional fat from the seeds. For a more balanced plate, serve a moderate portion alongside extra plain greens or another non-starchy vegetable.

Why these ingredients work

Kale: Sturdy leaves hold up to dressing better than delicate salad greens. Removing the stems and chopping the leaves makes the salad easier to eat.

Chicken and quinoa: Rotisserie chicken is a convenient savoury base, and cooked red quinoa adds a tender, slightly nutty bite. Both help make the salad feel like a complete meal.

Getting the dressing right

Citrus: Lemon and orange bring acidity and fragrance, while the champagne vinaigrette adds another layer of tang. Whisk vigorously so the oil and other liquids are well blended before tossing.

Honey: Start with 1 teaspoon, then use up to 2 teaspoons if you prefer a sweeter balance. A blender is an alternative to whisking, as the method allows.

Balancing the textures

Crisp and tender: Julienned apple gives the salad a fresh crunch, while cooked squash and quinoa are softer. Cut the apple into thin, even strips so it distributes throughout the bowl.

Finishing touches: Pumpkin seeds and dried cranberries go on at the end with the pomegranate arils. This keeps the toppings distinct and lets them add crunch and bursts of sweetness.

Tossing and serving

Coating: Add the dressing to the salad ingredients in the large bowl and toss until the kale and other components are coated. The recipe does not specify a resting time, so bring it to the table once tossed.

Serving: Add the toppings just before serving and offer the salad as a main course. It can also be served alongside soup or a simple piece of bread.

Preparing components ahead

Make-ahead: The dressing can be whisked or blended in advance and kept separate until needed. Keep the chopped apple and other salad components apart from the dressing so they remain fresher in texture.

Last-minute assembly: Toss the ingredients together shortly before eating, then add the seeds, cranberries and pomegranate arils. This follows the recipe’s instruction to serve immediately after tossing.

Recipe notes & tips

• Remove the kale stems before chopping the leaves.
• Use a vigorous whisk or briefly pulse the dressing in a blender to combine it well.
• Taste the dressing after adding 1 teaspoon of honey before deciding whether to add more.
• Cut the apples into thin strips so they mix easily with the other ingredients.
• Add the toppings after tossing to retain their contrasting textures.
• Serve the salad as soon as it is dressed, as the recipe directs.

Variations

• Use another apple: Choose a crisp variety with a balance of sweetness and tartness.
• Swap the greens: Use a different sturdy leafy green, chopped into bite-sized pieces.
• Change the seeds: Replace the pumpkin seeds with another roasted seed you have on hand.
• Add extra citrus: Use a little more lemon juice for a sharper dressing.
• Adjust the sweetness: Use 1 teaspoon of honey for a less sweet dressing.

Common mistakes to avoid

• Leaving in tough kale stems: Remove them so the leaves are easier to eat.
• Adding all the honey at once: Begin with 1 teaspoon and adjust up to 2 teaspoons to suit your taste.
• Skipping the dressing mix: Whisk vigorously or pulse the ingredients in a blender until blended.
• Dressing too early: Toss shortly before serving to keep the apple and toppings fresher in texture.
• Adding toppings before tossing: Keep them aside until the salad is coated, then sprinkle them over.

How to store

For the best texture, store the dressing separately from the salad and toss just before serving. Refrigerate any dressed leftovers in a covered container and eat within 1–2 days; the kale may soften and the apples may lose some crispness. Serve chilled rather than reheating.

Frequently asked questions