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Chicken & Kale Harvest Salad
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Chicken & Kale Harvest Salad

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.

Calorie Smart
Carb Smart
Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes


serving amount

9 ounce

Fully Cooked Chicken Breasts

1 unit

Granny Smith Apple

4 ounce


4 ounce

Coleslaw Mix

3 ounce

Honey Dijon Dressing

(Contains Eggs)

1 teaspoon

Chili Flakes

Not included in your delivery

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Calories460 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate31 g
Sugar20 g
Dietary Fiber6 g
Protein32 g
Cholesterol105 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Bowl



• 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.