Apple, Cheddar, and Date Chopped Salad with Chicken

Nothing beats a nourishing salad that you can truly customize to make your own! This Apple, Cheddar, and Date Chopped Salad with Chicken has a multitude of swaps and subs to please even the pickiest of eaters. The sweetness of the apples and dates are complemented by the smokiness and bitterness of the kale and dressing, leaving you feeling satiated with each serving. This recipe is part of the December meal prep plan, check out my substack post with all the details!

Apple, Cheddar, and Date Chopped Salad with Chicken ingredient notes:

Apples: Apples are one of my favorite ways to spruce up a salad, add a bit of crunch, and complement a smoky dressing. We all know the saying, “an apple a day keeps the doctor away”, but with fiber, antioxidants, and vitamin C, it’s really true! You can also swap for grapes.

Cheddar: I like to use a sharp cheese like cheddar in my salads to balance out the sweetness of the fruit, and provide a creamy texture in each bite. You can also swap for your favorite cheese like feta, goat, manchego, or asiago.

Dates: Medjool dates are sometimes referred to as the “king of dates” due to their large size and sweet, caramelized flavor. In contrast to the apples, dates are rather chewy, helping us to slow down while eating, and aid digestion.

Kale: When meal prepping salads, I like to use a hearty green like kale that gets better and better with each serving. Kale holds up well in the fridge, and stays nutritious longer than a leafier green like arugula or spinach. Massaging the kale with the smoky maple vinaigrette dressing helps tenderize it and boosts flavor.

Apple, Cheddar, and Date Chopped Salad with Chicken

Recipe by Jenn Lueke

4.7 from 7 votes

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Cook time

25

minutes

Nothing beats a nourishing salad that you can truly customize to make your own! This Apple, Cheddar, and Date Chopped Salad with Chicken has a multitude of swaps and subs (listed at the bottom of the page) to please even the pickiest of eaters. The sweetness of the apples and dates are complemented by the smokiness and bitterness of the kale and dressing, leaving you feeling satiated with each serving. This recipe is part of the December meal prep plan, check out my substack post with all the details!

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Ingredients

• For the Smoky Maple Vinaigrette

• 1/4 cup olive oil

• 1/4 cup apple cider vinegar

• 1 1/2 tablespoons pure maple syrup

• 3/4 teaspoon smoked paprika

• 3/4 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• For the Chopped Salad

• 1 pound chicken breast (or 1 rotisserie chicken)

• 1 small cabbage head, finely chopped (about 4 cups)

• 3 cups finely chopped kale (about 5 ounces)

• 3 celery ribs, small-diced (about 1 ½ cups)

• 1 honeycrisp apple, cored and small-diced

• 4 ounces uncured bacon, cooked and finely chopped (optional)

• 1 cup small-diced cheddar cheese cubes (optional)

• 4 medjool dates, pitted and finely chopped

Directions

• Make the smoky maple dressing: In a bowl or jar, whisk or shake the olive oil, apple cider vinegar, maple syrup, smoked paprika, salt, black pepper, and garlic powder until emulsified, about 45 seconds.
• Preheat the oven to 400ºF and line a large sheet pan with parchment paper (if needed). Add the chicken breast to the sheet pan and drizzle olive oil on each side along with a generous pinch of salt and black pepper. Bake until the chicken reaches an internal temperature of 165ºF, about 25 minutes. Dice into 1/2-inch pieces.
• Assemble the salad: Add the cabbage, kale, celery, apple to a large mixing bowl and toss with the vinaigrette. Add the chicken, bacon, cheddar, and dates and toss again to mix.
• Let the salad sit on the counter for 10 to 15 minutes after mixing to allow the kale to break down slightly.
• Serve between 6 bowls or store in a sealed container.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days.
• Save energy: Use a rotisserie chicken instead of cooking the chicken breast. You will use about one full chicken.
• Swaps and Subs: Kale: Swap for all cabbage or romaine. Romaine will not last as long for meal prep.
  Chicken: Omit or swap for a protein of choice (salmon, burger patty, steak, sliced turkey, sliced ham).
  Vegetarian: Swap the chicken for one can of chickpeas, drained and rinsed. Omit the bacon or swap for veggie bacon.
  Dates: Omit or swap for dried cranberries or raisins.
  Bacon: Omit or swap for turkey bacon or veggie bacon.
  Apple: Swap for grapes.
  Celery: Swap for diced veggies of choice like carrots, red onion, or cucumber.
  Cabbage: Swap for all kale, shredded brussels sprouts, thinly sliced cauliflower, or red cabbage.
  Cheddar cheese: Swap for crumbled feta cheese, goat cheese, or make it fancy with manchego or asiago. Omit for dairy-free.

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