This is a great way to use kale with an added crunch from celery, a slight sweetness from the crisp apple, NOT TO MENTION, a slightly subtle spice from muchi curry, it’s perfect for fall.
Apple and Kale Chicken Salad
3 boneless, skinless chicken thighs, cooked, cooked, and chopped
1 gala apple, diced
3 celery hearts, diced
2 cups of curly kale, chopped into bite sized pieces
2 tbsp chopped pecans
1/4 cup dried cranberries
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp peach or apricot preserves
1-2 tsp muchi curry powder (add more or less depending on the spice level you like)
1 tsp kosher salt
fresh cracked pepper
To start, cook the chicken. To do this, preheat oven to 350 degrees and season with kosher salt and fresh cracked pepper, and a drizzle of olive oil or non stick spray. Bake for 30 minutes. Allow to cool and then chop into bite sized pieces.
Next, place mayonnaise, mustard, preserves, curry powder, salt, and pepper in a bowl and whisk. Season to taste.
Place the chicken, apple, celery, kale, pecans, and dried cranberries in a large bowl. Pour the dressing on top of the ingredients and stir until very well combined. Let the salad sit for at least an hour so the kale softens up either at room temperature if serving immediately, or in the fridge if serving later.