Chicken & apple salad with honey mustard vinaigrette

I love making this salad in bulk, because I find the flavor just improves with time. The apple and chicken can be made separately one more time during the week, but a double portion of the kale can simply be massaged on Sunday and kept in large airtight containers until ready to combine with the dressing and the rest of the salad ingredients.




  1. Season the chicken generously with salt and pepper, then cook to your desired doneness. My favorite method is this one from the Kitchn — it’s the most reliable way I’ve ever cooked chicken breast.
  2. While the chicken breast is finishing up, I like to make the dressing, which is simple — just whisk all the vinaigrette ingredients together except for the salt and pepper, then add salt and pepper to taste at the end. I like my dressing a bit sweeter, so you may want to start with 2 tablespoons of honey, then add more if you like. If the dressing is too sweet, add more olive oil, vinegar, and mustard until it reaches your liking.
  3. When the chicken is done, set aside and let cool briefly while you prepare everything else.
  4. If you haven’t already, slice the ribs from the kale and chop the leaves into 1- to 2-inch pieces. Rinse well, then place in a large bowl. Sprinkle salt to taste over the leaves, then scrunch the leaves vigorously with both hands in a “kneading” or “massaging” motion until the leaves turn a vibrant, dark green.
  5. Drain any liquid from the bowl, then add the dressing and continue to massage until the dressing is evenly distributed. Divide the kale evenly into two or three bowls (I find this makes enough for a filling dinner for two or about three lunch portions).
  6. Slice the cooled chicken breast, then top the kale with chicken, sliced apple, and walnuts and goat cheese crumbles if desired. Enjoy!