Chicken & apple salad

Chicken & apple salad

Chicken & apple salad-thatsitmag-1

It's important to add plenty of greens into your daily diet to stay healthy, happy, and strong. However, many people have the misconception that salads are just not filling enough for them, often getting hit with a pang of hunger after an hour or two, or just finding it downright unappealing and tasteless. Take those ideas aside as That's it has the solution, or should I say... recipe, for you! 

Chicken & apple salad-thatsitmag-2

This Chicken and Apple Kale Salad is perfect for lunch. The combination of fresh vegetables, a touch of sweetness from the honey and crips apples, a punch from the saltiness of the goat cheese and added salt and pepper, and lean chicken for that protein to keep you satisfied until your next meal. The crunch from the apples and walnuts and soft, silky kale will make this your go-to salad! The key to this salad is to make sure you massage the kale and rid it of its raw stubbornness. Simply massage the kale as if you were rubbing someone's shoulders. After giving the kale a bit of love, it will turn into a beautiful, silky soft texture like in the photo above. Follow the recipe down below and give your tastebuds and body exactly what they deserve, the healthiest and the best!

Chicken & apple salad-thatsitmag-3

Chicken & Apple Kale Salad


for the vinaigrette:

  • 2-3 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp grainy mustard (I used a combination of whole grain mustard and honey mustard)
  • salt and pepper to taste

for the salad:

  • 2 boneless, skinless chicken breasts (or about 3/4 lb chicken tenderloins)
  • 8-10 cups chopped kale, ribs removed (about 2 large bunches)
  • 1/4 tsp salt (or to taste)
  • 1/2 cup sliced apple, any kind
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup goat cheese crumbles (optional; my favorite is, as always, from Vermont Creamery)


  1. Season the chicken generously with salt and pepper, then cook to your desired doneness. 
  2. While the chicken breast is finishing up, it's time 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. Working with your level of sweetness, 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. 
  6. Slice the cooled chicken breast, then top the kale with chicken, sliced apple, and walnuts and goat cheese crumbles if desired. 

Recipe thanks to Two Red Bowls!

And... That's it!

A Brooklyn-based food blog by Cynthia, a full-time lawyer. She shares delicious recipes on her Two Red Bowls blog.

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