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Zesty Apple Cider Chicken Kale Salad

apple cider chicken kale salad - featured image
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A quick and satisfying 20-minute salad featuring tender kale, perfectly seared chicken, and a tangy apple cider dressing. This hearty meal is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 1 lb total)
  • 1 large bunch kale (about 6–8 cups chopped)
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ¼ cup dried cranberries
  • ¼ cup toasted almonds or walnuts, roughly chopped
  • ¼ cup shaved Parmesan cheese (optional)
  • ¼ cup red onion, thinly sliced

Instructions

  1. Prep the kale: Wash and dry the kale. Remove tough stems, stack leaves, roll into a cigar shape, and slice into thin ribbons (about ½-inch wide). Place in a large bowl.
  2. Massage the kale: Drizzle 1 tablespoon olive oil over the kale, add a pinch of salt, and massage with your hands for about 2 minutes until the leaves darken and reduce in volume by half.
  3. Season the chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika. Let sit at room temperature for 5 minutes.
  4. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken in the pan and cook for 5-6 minutes on the first side until golden. Flip and cook for another 4-5 minutes until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes.
  5. Make the dressing: In a small jar, combine apple cider vinegar, honey, Dijon mustard, minced garlic, and remaining 2 tablespoons olive oil. Season with salt and pepper. Shake vigorously until emulsified.
  6. Assemble the salad: Slice rested chicken against the grain into thin strips. Add dried cranberries, toasted almonds, sliced red onion, and shaved Parmesan (if using) to the massaged kale. Pour about half the dressing over the salad and toss well. Add more dressing as needed.
  7. Top and serve: Arrange sliced chicken on top of the dressed salad. Drizzle any remaining dressing over the chicken. Serve immediately or let sit for 5-10 minutes to meld flavors.

Notes

For meal prep, keep dressing separate and add just before eating. Kale will stay crisp for days, but chicken is best within 2-3 days. Leftover dressing is great on roasted vegetables or as a marinade.

Nutrition

Keywords: kale salad, chicken salad, apple cider dressing, 20-minute meal, healthy salad, meal prep salad

Find it online: https://grubella.com/zesty-apple-cider-chicken-kale-salad-easy-20-min-recipe/