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Crunchy Kale and Chicken Salad
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Ingredients
0 of 11 gathered
Step by step
Method
5 steps
- 1
Strip the kale leaves from the thick stems, tear them into small pieces, and rinse well. Spin or pat them dry so the dressing can cling.
- 2
Chop the cooked chicken and celery into bite-size pieces. Slice the almonds and gather the raisins so the salad is ready to toss.
- 3
Whisk the mayonnaise, apple cider vinegar, honey, Dijon, salt, and pepper in a small bowl. Taste it; the dressing should be tangy with a little sweetness.
- 4
Put the kale in a large bowl and massage it with clean hands for 1–2 minutes, until the leaves turn darker and feel softer. Add the chicken, celery, almonds, and raisins.
- 5
Pour over the dressing and toss until the leaves are coated. Let the salad sit for 10 minutes before serving so the kale softens without losing its crunch.