Kale Crunch Salad (Better Than Chick-Fil-A!)
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.
Servings: 4 servings
Calories: 331kcal
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!
Notes
This salad holds up really well, but for the best texture, store the dressing separately and toss just before serving. Dressed salad will still stay crunchy for up to 3 days in the fridge.
The apple-dijon vinaigrette can be made ahead and stored in the fridge for up to a week. Just give it a good shake before using.
Pair this salad with a warm side like roasted sweet potatoes, air fryer fries or a creamy soup for a cozy and balanced meal
Nutrition
Calories: 331kcal | Carbohydrates: 24g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 347mg | Potassium: 757mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3576IU | Vitamin C: 53mg | Calcium: 132mg | Iron: 2mg