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This hearty kale chicken salad is full of flavor, so colorful and perfectly crunchy from sliced apples, shaved parmesan and a creamy Greek yogurt dressing. It’s great for any weeknight dinner or for impressing guests at your next gathering.
As a dietitian I love a good salad, but it cannot be a boring salad. I love a salad that’s crunchy and colorful, tossed with a flavorful dressing, and filling! There’s nothing worse than a salad that leaves you hungry. This easy kale salad checks all of those boxes.
About This Hearty Kale Salad
- Protein-packed and filling. One serving of this salad is packed with 30 grams of protein from chicken, parmesan cheese and almonds.
- Colorful, crunchy, and full of flavor. Kale, crunchy apples, sliced almonds and cabbage make the best mix of crunchy textures and flavors.
- Perfect for entertaining. This colorful salad is absolutely perfect for impressing a crowd at your next gathering or holiday party.
- Nutrition powerhouse. This salad is absolutely packed with nutrients like fiber, antioxidants and healthy fats. It’s made with wholesome, healthy ingredients that are both great for you and crave-worthy too!
- Make-ahead friendly. Unlike other greens, kale holds up super well even when dressed which makes it great for prepping ahead. It’s even a solid meal prep option for a couple of days.
If you love this one you’ll love my Chopped Chicken Caesar Salad and Kale and Broccoli Salad too!
Ingredients
- Chopped kale: Kale is one of my favorite leafy greens because it’s hearty, filling and stores really well. Massaging it with a little olive oil makes the leaves super tender. Romaine lettuce or baby spinach would also work.
- Red cabbage: For color and a super satisfying crunch!
- Apple: Honeycrisp is one of my favorites but any will work. I also love to use Fuji apples, Gala or Cosmic Crisp.
- Parmesan cheese: Shaved or shredded. Adds so much savory cheesy flavor to counter the sweetness.
- Red onion: Adds just the right amount of bite.
- Almonds: Sliced almonds are my favorite here but walnuts or pecans would work too.
- Dried cranberries: For a little extra sweetness. Golden raisins work too!
- Shredded chicken: Keep it easy by using rotisserie chicken breast or make my Air Fryer Shredded Chicken! Any cooked chicken will work.
Dressing ingredients
- Greek yogurt: For creaminess and a little extra protein! I recommend full-fat.
- Lemon juice + white wine vinegar: Paired together these add just the right amount of tartness and tang.
- Honey: For sweetness. Maple syrup works too.
- Mayonnaise: Just a tablespoon for that classic creamy dressing flavor.
- Dijon mustard: Adds a little bit of sharp tangy flavor.
- Garlic: Freshly microplane or very finely minced garlic is one of my favorite dressing additions. It adds a ton of bold flavor.
- Salt and black pepper: To taste.
Variation Ideas
- Add more veggies. Sliced bell peppers, finely diced broccoli, roasted butternut squash or sweet potato would be delish.
- Swap the cheese. Parmesan is one of my favorites but sharp cheddar or feta cheese are also delicious here.
- Seeds instead. Swap the almonds for sunflower seeds or pumpkin seeds.
- Change up the fruit. Instead of apples, use a cup of pomegranate seeds sliced grapes or mandarin oranges. Or swap in a sliced pear.
- Make it meatless. Replace the chicken with a can of rinsed and drained chickpeas or 1 cup of edamame, or a package of sautéed tofu.
How To Make Kale Chicken Salad
- Make dressing. Add all salad dressing ingredients to a small bowl and whisk until fully combined and creamy.
- Massage kale. Add kale and olive oil to a large bowl. Massage kale for 2-3 minutes. This step is super important and makes the kale tender enough for a salad.
- Add salad ingredients. Add all remaining salad ingredients to the large bowl and then top with dressing.
- Toss and serve. Toss gently until salad is thoroughly coated in dressing, serve and enjoy!
How To Store
- Storing leftovers. Store in an airtight container in the fridge for up to 4 days. It is best eaten within the next day (or two) if dressed ahead.
- Meal prep tips. While this salad does keep well even when dressed, I recommend storing the dressing and almonds separately if you’re making I ahead intentionally, you expect a lot of leftovers or for meal prep.
Recipe Tips
Tips For Success
- Massage your kale. Don’t skip your kale massage! This is what transforms kale from chewy and tough to tender and perfect for salad.
- Time savers. Use rotisserie chicken and bagged shredded cabbage to save yourself time and energy.
- Choose a salad-friendly kale. Lacinato kale (aka Dinosaur kale or Tuscan kale), baby kale or red Russian kale is best for salads. Curly kale can be tougher and more bitter.
- Chop chop. Make sure to slice and chop all of your ingredients into bite-sized pieces for the perfect bite every time.
More Delicious Salad Recipes
Kale Chicken Salad with Creamy Lemon Vinaigrette
Tender kale, shredded chicken, sliced apples, shaved parmesan and almonds tossed in a creamy lemon vinaigrette.
Ingredients
- 1 large bunch kale (or a 12 oz. bag), stems removed and chopped
- 1 tbsp olive oil
- 2 cups red cabbage, shredded or thinly sliced
- 1 large apple, thinly sliced
- 1 cup parmesan cheese, shaved or shredded
- 1/2 cup red onion, thinly sliced
- 1/2 cup sliced or slivered almonds
- 1/3 cup dried cranberries
- 1 lb cooked chicken, shredded (rotisserie chicken works)
Dressing ingredients
- 1/4 cup plain Greek yogurt
- 1 lemon, juiced
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 1 tbsp mayonnaise
- 2 tsp dijon mustard
- 1 clove garlic, microplane or finely minced
- 1/8 tsp salt, more to taste
- 1/8 tsp black pepper, more to taste
Instructions
- In a small bowl whisk together all salad dressing ingredients. Add additional salt and pepper to taste and set aside.
- Add kale and olive oil to a large bowl. Massage kale with your hands for 2-3 minutes until greens are tender (don't skip this step!).
- Add remaining salad ingredients and dressing to the bowl. Toss gently to combine.
Nutrition
Calories: 383kcal | Carbohydrates: 23g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 430mg | Potassium: 531mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2684IU | Vitamin C: 50mg | Calcium: 329mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
This was so good! The salad had a variety of flavors. My husband and I really enjoyed it.
So glad you enjoyed it Kristen!! Thank you so much for commenting 🙂
Delicious salad! The dressing is the absolute best I’ve had in a long time.
Thank you!
I love this salad! I only know kale in the cooked way or made in a pan. I’ve never eaten it like this before and it is awesome. I’m a salad lover and this one is very satisfying! I originally wanted to serve it as a side dish, but then it was all I ate. 🙂
Amazing flavor and ingredients plus very easy. Been on repeat at our house. Loved the dressing and utilization of kale.
So glad you enjoyed! Thanks Cindee!