This kale crunch salad with toasted almonds and an apple‑dijon vinaigrette is better than Chick-Fil-A. My version has chicken for protein and chickpeas for fibre.
This is the perfect salad to bring to work. You’ll be counting down the hours until your lunch break to dig into this one. I bet your coworkers will be asking for a bite, too!
Why you’ll love this recipe
- Protein keeps you full: Chicken and chickpeas make this salad hearty enough for a main meal.
- Crunch in every bite: The crunchy kale and almonds add amazing texture to the salad.
- Better than takeout: Fresh ingredients mean you skip the drive-thru without missing out on flavour.
Ingredients and substitutions
- Olive oil – swap for avocado oil or another neutral cooking oil.
- Chicken cutlets – use chicken breasts, thighs, or even rotisserie chicken for convenience.
- Kale – substitute with spinach or another sturdy leafy green.
- Green cabbage – napa or savoy cabbage works as well.
- Red cabbage – can be replaced with more green cabbage if needed.
- Apple – try pear for a sweeter variation.
- Crispy chickpeas – roasted chickpeas, sunflower seeds or pumpkin seeds add a similar crunch.
- Slivered almonds – use pecans, walnuts or cashews instead.
Apple-dijon dressing
- Apple cider vinegar – substitute with white wine vinegar or lemon juice.
- Honey – maple syrup makes a great alternative.
- Dijon mustard – swap with whole grain mustard for extra texture.
- Garlic – garlic powder works if fresh isn’t available.
How to make this kale crunch salad
Step 1: Season well.
Season the chicken cutlets.
Step 2: Cook the chicken.
Cook each side of the chicken until golden and cooked through.
Step 3: Prep the ingredients.
Cut chicken after letting it rest, wash and chop the kale, shred the cabbage and dice the apple.
Step 4: Make the dressing.
Mix the dressing ingredients in a small bowl until smooth.
Step 5: Toast the almonds.
In a separate skillet, toast the slivered almonds until lightly golden and fragrant.
Step 6: Assemble the salad.
Add the kale, cabbage, apple, chickpeas, and chicken to a large bowl. Toss with the apple-dijon dressing, then sprinkle with toasted almonds. Serve and enjoy!
Recipe Tips and Variations
Here are some easy ways to customize this salad and make it your own:
- Swap the protein: Use grilled shrimp, or salmon instead of chicken.
- Switch up the crunch: Try sunflower, pecans, walnuts, or pumpkin seeds in place of almonds.
- Play with the dressing: A balsamic vinaigrette or lemon-tahini dressing also pairs beautifully with the kale.
- Add more colour: Toss in shredded carrots, beets, or pomegranate seeds for extra vibrancy.
- Make it meal prep friendly: Store the dressing separately and toss just before serving to keep the greens crisp.
Frequently asked questions
How do I stop this salad from wilting?
The hearty leaves of kale and cabbage generally resist wilting, so the salad should stay fresh and crunchy in the fridge for days.
How can I keep the dressing from separating?
Shake the vinaigrette well before pouring and mix thoroughly into the greens.
Can I add something sweet like dried fruit?
Yes! Dried cranberries, cherries, or diced apple all add a pop of colour and natural sweetness that will complement the dressing.
What to serve with this dish
These kale crunch salads are plenty satisfying on their own. If you’re looking for something extra, I’d recommend a soup or flatbread.
- Roasted Vegetable Flatbread or Easy BBQ Chicken Flatbread
- Creamy Portobello Mushroom Soup, Creamy Pumpkin Curry Soup, Coconut Carrot Ginger Soup or Chicken Corn Chowder
How to make ahead and store
Make ahead: Chop the kale and cabbage, toast the almonds, and mix the dressing up to a day in advance; keep everything separate and toss before serving.
Store: Keep the dressed salad in an airtight container in the fridge for up to 3 days. The kale and cabbage will hold their crunch well.
More healthy kale recipes
Kale Crunch Salad (Better Than Chick-Fil-A!)
Ingredients
- 1 tsp olive oil
- 1 lb chicken cutlets
- Salt & pepper to taste
- 1 head kale washed and chopped
- 1 cups green cabbage shaved
- 1 cup red cabbage shaved
- 1 apple cored and diced
- 1/4 cup crispy chickpeas optional, I use store bought to save time
- 2 tbsp slivered almonds
Apple-dijon dressing
- 2 tbsp olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 garlic clove minced
- 1/4 tsp each salt & pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken cutlets with salt and pepper, then saute for 4-5 minutes per side. Set aside and let rest at least 5 minutes before slicing up.
- Meanwhile, prepare fruit and veggies, and mix dressing ingredients together.
- Toast almonds in a separate small skillet over medium-high heat for 2 minutes, stirring often.
- When ready to serve, add all ingredients to a large bowl and toss with dressing. Enjoy!
Comments & Reviews
Renee Amaral says
The dressing is the best part! So good.