with Apple & Honey Dijon Dressing
Step aside, side salad—this hearty kale version is the stuff of lunch dreams. We mix the tenderized greens with cooked chicken, apple slices, cabbage, and carrot, then we toss it with a creamy, tangy honey Dijon dressing and sprinkle it with chili flakes for a warming kick. This is a hearty-yet-light-feeling lunch idea you’re going to want to make even when it’s not harvest season.
Allergens
Utensils
Tags
Fully Cooked Chicken Breasts
9 ounce
Granny Smith Apple
1 unit
Kale
4 ounce
Coleslaw Mix
4 ounce
Honey Dijon Dressing
3 ounce
Chili Flakes
1 teaspoon
Olive Oil
1 teaspoon
Salt
Pepper
• Wash and dry produce. Pat chicken dry with paper towels; dice into ½-inch pieces. Halve, core, and dice apple.
• Place kale in a large bowl and drizzle with olive oil. Using your hands, massage kale until leaves are tender, 1-2 minutes. Season with salt and pepper.
• Add chicken, coleslaw, apple, 2⁄3 of the dressing, a pinch of salt, and pepper to bowl; toss to combine.
• Divide salad between bowls. Drizzle with remaining dressing and sprinkle with as many chili flakes as you like. Season with salt and pepper and serve.
460
kcal
Calories
23
g
Fat
3.5
g
Saturated Fat
31
g
Carbohydrate
20
g
Sugar
6
g
Dietary Fiber
32
g
Protein
105
mg
Cholesterol
820
mg
Sodium
