Instructions
Step 1: Massage the chopped kale with a drizzle of olive oil and a pinch of salt for 2-3 minutes to soften.
Step 2: Toss the kale with sliced cabbage in a large salad bowl.
Step 3: Add the grilled chicken on top, followed by chopped almonds or walnuts.
Step 4: Drizzle the salad with apple cider Dijon vinaigrette or your preferred dressing.
Step 5: Gently toss to combine or serve with dressing drizzled over the top. Enjoy!
Storage Information
Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 2 days. Keep the dressing and nuts separate until ready to serve to maintain crunch and freshness.
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