Chicken, Kale and apple salad




1 lemon

1 shallot

1/3 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1 bunch Black/Tuscan Cabbage

1/2 pound Brussels sprouts

1 apple (we like Pink Lady or Jazz)

4 Fresh Medjool dates

1 chicken breast, cooked and shredded roughly

Pepitas (optional garnish)


  • Juice lemon, and add 2 tablespoons of the juice to a small bowl. Mince the shallot, enough to yield 1 teaspoon, then add to the bowl. Pour in olive oil and add salt and pepper. Whisk to blend well, and set aside
  • Tear the kale leaves off the woody stalk. Chop or tear kale into bite-sized pieces. Add leaves to a large bowl, then pour in a few tablespoons of the dressing. Using your fingers, rub the kale leaves to break them down. This makes them easier to chew and helps absorb the dressing. Set aside.
  • Trim off the stem end of the Brussels sprouts then cut in half lengthwise. Thinly slice each half.
  • Dice the apple into small pieces
  • Remove the pits from the dates, then chop
  • Add the Brussels sprouts, apple, dates, and chicken to the kale. Pour the remaining dressing over the ingredients, then toss with tongs to coat. Season with additional salt to taste. Garnish with pepitas. Serve immediately or refrigerate for up to 1 day