If it feels like spring, it’s time for this kale salad recipe.
It seems like spring is finally here to stay where I live. The days are warm enough to open all the windows, the nights aren’t freezing tender plants, and I’m spending every moment I can puttering around my garden.
Maybe it’s the shift from winter to spring that’s had me making salads every lunch break this week. The honey mustard chicken and kale salad recipe you’ll find below has become my midday go-to.
Kale Salad Recipe Preparation Tips
If you’ve been keeping up with my recipe recommendations, you already know that I do a lot of my shopping at Aldi because they’re affordable and convenient (not sponsored). Almost every ingredient in this dish comes straight from Aldi shelves.
I like to use the chopped baby kale because it’s pre-washed and ready to eat. There are few veins large enough to be bitter, but you can pick out the ones that are present if you wish (I don’t).
My chicken of choice is the Kirkland breaded chicken breast patties. If you’re in a rush, two minutes in the microwave thaws them completely. They’re not as crispy this way as when prepped in the oven, but it’s better than 40 minutes at 350 F on a busy workday.
Of course, you can use any type of chicken you’d like. Reheating leftovers is a great option.
For the nuts and seeds, I use an everything bagel seasoning blend of sesame seeds and garlic salt. Unfortunately, this one isn’t sold at Aldi, unless as a seasonal item that’s escaped my notice. You can use whatever you have on hand – slivered almonds, pumpkin seeds, sunflower seeds, etc.
Honey Mustard Chicken and Kale Salad
Ingredients
- 1 cup fresh baby kale
- 6 oz chicken breast, cooked and chopped
- 1/2 granny smith apple, chopped
- 1/2 tbsp lemon juice
- 1 tbsp raw honey
- 1 tbsp dijon or spicy brown mustard
- 1/2 tbsp white wine vinegar
- nuts or seeds
- salt and pepper to taste
Instructions
- Chop apple and prepared chicken.
- Layer kale, apple, chicken, nuts, and seeds in a bowl.
- Place honey in a small microwave safe container. Microwave on high for 10 seconds to soften.
- Mix honey with mustard and vinegar. Drizzle over salad.
- Add salt and pepper to taste and enjoy.
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One part Lois Lane, one part Jimmy Olsen, one part Johnboy Walton, and a bit of that Clark Kent secret identity thing thrown in for good measure.
Cara Siera is a freelance writer and photographer with a passion for travel and exotic cuisine. Join Cara, her husband Marc, and one very spoiled German Shepherd on their next great adventure.