This Kale fowl salad with apples and potatoes is a traditional autumn harvest recipe. it's made with freshly-picked remarkable crisp apples, sparkling Kale fields, grilled apple cider, and heat potatoes, then dressed in sweet Maple vinegar and vinaigrette tart. it is cooked entirely at the grill, making for a fast and nutritious autumn dinner.


The weekend before the closing we went picking apples at Mt. Catoctin Orchards and home with 30 + kilos of jonagolds, galas and crimson chips. The galas will gasoline an apple-a-day addiction for a while, and the Jonagolds will make appearances in both baked or ten for a few weeks they may be a advanced apple cake.

However those crimson chips? The toddler is unique. as the name suggests may also suggest, they're first-rate crunchy with a rich taste that completely balances the sweet and tart. Salads are superb apples.

This recipe for Kale chook salad comes collectively speedy and all cooking is carried out totally at the grill, which means that I do not should clean the pot. that is my kind of cooking weekdays.



Kale Chicken Salad
  • 12 oz potatoes, diced to 1"
  • 1 tbsp olive or avocado oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 c. kale, coarsely chopped
  • 1 c. cooked quinoa, (optional)
  • 1 crispy apple, julienned
  • 1/3 c. chopped pecans
  • 2 oz. blue cheese, crumbled
Maple Cider Vinaigrette
  • 1 tbsp pure maple syrup
  • 1 tbsp apple cider
  • 2 tbsp apple cider vinegar
  • 1/2 c. unfiltered extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked pepper


  1. See Notes for a link to my recipe for Apple Cider Brined Chicken. 
  2. Heat a grill to high heat. Dice the potatoes and toss with the oil, salt and pepper. Spread the potatoes onto a grill tray in a single layer and place the tray onto the grill. Grill the chicken (per linked instructions) alongside the potatoes. Stir the potatoes occasionally and grill until crispy on the outside and tender on the inside, about 15 minutes - they're finished when you can easily pierce the flesh with the tip of a knife. Remove the potatoes and chicken from heat and set aside. (Note - the chicken will finish faster than the potatoes, about 10 minutes.)
  3. While the chicken is resting, prepare the salad base and maple vinaigrette. For the salad base, chop the kale and toss with the cooked quinoa. Julienne the apple, chop the pecans, and crumble the blue cheese, then add to the kale-quinoa base along with the grilled potatoes.
  4. In a small lidded jar, combine the maple syrup, apple cider, apple cider vinegar, olive oil, salt and pepper. Shake vigorously to combine. Pour half the vinaigrette over the salad and toss to combine. 
  5. Dive the kale salad between four plates. Slice the chicken against the grain, and top each salad with 1/4 of the chicken breast. Dress with additional vinaigrette if desired. Serve immediately. 

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