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Vibrant kale chicken salad with colorful ingredients and a tangy dressing.

Easy Autumn Kale Salad with Chicken

A cozy yet healthy salad featuring kale, chicken, and a sweet crunch from apples or cranberries, perfect for autumn evenings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 to 8 cups Kale (curly or lacinato), chopped
  • 2 to 3 cups Cooked chicken, chopped or shredded Rotisserie chicken is fine.
  • 1 Apple or pear, thinly sliced or diced
  • 1/3 to 1/2 cup Dried cranberries
  • 1/3 cup Pecans or walnuts, chopped
  • a little Red onion, thinly sliced (optional) Adds a bite.
  • a handful Parmesan, shaved or grated (optional) Enhances flavor.
  • to taste Salt and pepper Do not skip seasoning.

Method
 

Preparation
  1. Chop the kale and remove the thick stems. Cut the leaves into bite-sized pieces.
  2. Massage the kale with a pinch of salt and a drizzle of oil, or a spoonful of dressing, for about a minute until it turns a darker green and feels softer.
  3. Add the cooked chicken and break up any big chunks.
  4. Add the apple or pear, dried cranberries, nuts, and onion if desired.
  5. Add dressing slowly, tossing and tasting as you go. Adjust seasoning with more dressing, salt, or pepper until it tastes just right.
  6. Finish with extras like Parmesan, an extra handful of nuts, or a few more cranberries on top.

Notes

Store leftovers properly to keep kale crisp. Put dressing at the bottom of the container when packing lunches.