This salad epitomizes the essence of autumn: it’s both light and refreshing while bursting with the rich flavors of the season, including crisp apples and sweet maple syrup. This rendition is my take on a fall-inspired chopped salad, emphasizing the importance of finely chopping every ingredient to ensure that each bite is a blend of all the delicious flavors!!
SERVING SIZE: 4-6
2 tablespoons mayo
1.5 tablespoons stone ground dijon mustard
1.5 tablespoons maple syrup
1 tablespoons olive oil
1/4 lemon squeezed
10 oz. kale, stemmed and finely chopped
1/2 tablespoon olive oil, to massage the kale
1.5 cups rotisserie chicken, diced & shredded
1 cup honey crisp apples, diced
1/2 cup dates, finely chopped
3/4 cup crumbled feta
3/4 cup crushed walnuts, roasted
1/2 cup green onion
To make your dressing, combine mayo, dijon mustard, maple syrup, olive oil & lemon juice. Stir until smooth then set aside.
Prep your salad by removing the stems from your kale and finely chopping, dicing your apples, dicing your dates, and green onion.
To roast your walnuts, add to a pan with low to medium heat for 3 minutes, tossing frequently to prevent burning.
This recipe calls for rotisserie chicken but feel free to use any chicken you have, just making sure to shred and dice so each piece is small!
In a large bowl combine your salad ingredients of kale, rotisserie chicken, apples, dates, green onions, crumbled feta & toasted walnuts.
Add your dressing to the mix and toss!