Chicken & Kale Harvest Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Fully Cooked Chicken Breasts
1 unit
Granny Smith Apple
4 ounce
Kale
4 ounce
Coleslaw Mix
3 ounce
Honey Dijon Dressing
(Contains Eggs)
1 teaspoon
Chili Flakes
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
