Maple Glazed Chicken and Kale Salad
Mains,  Recipes

Maple Glazed Chicken and Kale Salad

I love kale salad. What other leafy green can you put dressing on the day before and have it actually be better the next day? None, other than cabbage, but I don’t really count cabbage as a leafy green. Also, kale seems to last forever in the fridge and even if it does get a little wilted, you can throw it in some cold water for a few minutes and it’s good to go!

Maple Glazed Chicken and Kale Salad

I tend to eat a lot more kale in the fall and winter months. When I am craving a salad during the colder seasons, I am automatically drawn to kale because it seems so much heartier. It’s so versatile too! Good warm or cold, in salads, smoothies or soups. The possibilities are endless!

Maple Glazed Chicken and Kale Salad

Anyway, this Maple Glazed Chicken and Kale Salad is pretty much perfect for fall. We’ve got all the fall fixings here with this beautifully glazed chicken breast, crisp apples, toasted almonds, grape tomatoes, and some salty feta. To bring it all together it is tossed with a light and refreshing apple cider vinaigrette. I’ve already made this salad at least three times since the beginning of October and I’m not stopping now! So go and grab yourself some kale and give this salad a try.

P.S. If you’ve got any leftover kale, check out this crispy kale and egg bake for breakfast. 🙂

Maple Glazed Chicken and Kale Salad

Servings 4 People


For the Chicken:

  • 2 large chicken breast
  • 2 tbs maple syrup
  • 1 tbs dijon
  • salt
  • pepper

For the Dressing:

  • 3 tbs olive oil
  • 2 tbs apple cider vinaigrette
  • 1 tbs dijon
  • 1 tbs maple syrup
  • 1 large garlic clove finely minced or pressed
  • 1 tbs fresh basil minced (optional but so good!!)

For the salad:

  • 1 bunch of Kale cut it bite sized pieces removed from stem
  • 1 cup grape of cherry tomatoes cut in half
  • 1 large apple sliced.
  • 1/4 cup feta crumbles
  • 1/4 cup toasted almond slivers


  • Start by prepping your veggies, cut the tomatoes, cut the apple, wash and cut your kale, toast your almonds if they are not already then set aside.
  • Prep your chicken. Cut the chicken in half like you are butterflying it but cut all the way through so you are left with two equal parts.
  • Season with salt and pepper.
  • In a small bowl combine 2 tbs maple syrup and 1 tbs of dijon.
  • Heat a skillet with just enough olive oil to coat the pan and add seasoned chicken breast to the hot skillet.
  • Sear over medium-high heat for 2-3 minutes per side depending on the thickness of the chicken.
  • Reduce heat to medium and brush the chicken with the maple dijon mixture. You can do this a few times turning the chicken over in the pan until the mixture is used up.
  • Cook the chicken for another 3-4 minutes until the sauce starts to caramelize and the chicken is cooked through. You can take the chicken and rub it around the pan to get up the caramelized sauce and make sure the chicken is thoroughly coated. Remove form pan and set aside to cool before cutting.
  • While the chicken is cooking, make the dressing. In a small bowl combine olive oil, cider vinaigrette, dijon, maple syrup, garlic and basil. Use a small whisk or a fork to mix.
  • You can combine the salad in one large bowl or separate out into individual bowls.
  • Add the kale and the dressing first use your hands to massage the dressing into the kale, it will make the leaves more tender. Top with apples, chicken, grape tomatoes feta, toasted almonds. Add more dressing if needed. Serve immediately and enjoy!!



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