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Kale Chicken Salad with Apples and Maple Cider Vinaigrette Recipe

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4.2 from 35 reviews

A flavorful and hearty Kale Chicken Salad featuring grilled chicken, crispy grilled potatoes, fresh kale, quinoa, julienned apple, crunchy pecans, and tangy blue cheese, all tossed in a sweet and tangy maple cider vinaigrette. Perfect for a nutritious lunch or light dinner, this salad combines smoky, sweet, and savory notes with a satisfying crunch.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Grilled Potatoes and Chicken

  • 12 oz potatoes, diced to 1 inch
  • 1 tbsp olive or avocado oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • Apple cider brined chicken (refer to linked recipe for brining and grilling)

Salad Base

  • 4 cups kale, coarsely chopped
  • 1 cup cooked quinoa (optional)
  • 1 crispy apple, julienned
  • 1/3 cup chopped pecans
  • 2 oz blue cheese, crumbled

Maple Cider Vinaigrette

  • 1 tbsp pure maple syrup
  • 1 tbsp apple cider
  • 2 tbsp apple cider vinegar
  • 1/2 cup unfiltered extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked pepper

Instructions

  1. Prepare Chicken and Potatoes: Heat a grill to high heat. Dice the potatoes into 1-inch cubes and toss them with olive or avocado oil, kosher salt, and cracked black pepper. Spread the potatoes evenly on a grill tray and place it on the grill. Grill the apples cider brined chicken according to the linked instructions alongside the potatoes. Stir the potatoes occasionally to ensure even cooking and grill for about 15 minutes until they’re crispy on the outside and tender on the inside, easily pierced with a knife. The chicken will cook faster, about 10 minutes. Remove both from the grill and set aside to rest.
  2. Prepare Salad Base: While the chicken rests, chop the kale and toss it with the cooked quinoa if using. Julienne the apple, chop the pecans, and crumble the blue cheese. Add all these ingredients along with the grilled potatoes into the kale and quinoa mixture.
  3. Make Maple Cider Vinaigrette: In a small jar with a lid, combine the maple syrup, apple cider, apple cider vinegar, extra virgin olive oil, sea salt, and freshly cracked pepper. Shake the jar vigorously until the vinaigrette is well emulsified.
  4. Toss Salad: Pour half of the vinaigrette over the prepared salad and toss thoroughly to coat all ingredients evenly.
  5. Assemble and Serve: Divide the kale salad evenly among four plates. Slice the rested chicken breasts against the grain into strips and place an equal portion atop each salad. Drizzle with additional vinaigrette if desired and serve immediately for best flavor and texture.

Notes

  • Refer to the Apple Cider Brined Chicken recipe for detailed instructions on brining and grilling the chicken.
  • Quinoa is optional but adds a nice texture and protein boost to the salad.
  • Use unfiltered extra virgin olive oil for a robust and fresh flavor in the vinaigrette.
  • Allow the grilled chicken to rest before slicing to maintain juiciness.
  • This salad is best served fresh but can be prepared a few hours in advance if kept refrigerated.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://allyumcooks.com/kale-chicken-salad-with-apples-and-maple-cider-vinaigrette-recipe/