Chicken, Lentil & Apple Salad with Curry Dressing

Lacinato kale, also called Tuscan or dinosaur kale, is widely used in Italian cuisine and packed with vitamins. It creates a sturdy salad that will hold up in the fridge much longer than those made with delicate lettuces.

Nutrient-Dense Autumn Medley

Kale is loaded with protective compounds such as sulforaphane, which has been shown to aid in fighting the formation of cancer at the molecular level. The lentils in this dish contain a diverse list of nutrients, including thiamine and niacin, which both aid in turning macronutrients into energy, and manganese, a mineral that supports bone health and is needed for optimal wound healing.

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Prep Time
30 min
30 min




  • 1 bunch lacinato kale, chopped (about 6 cups)
  • 1 2-lb cooked rotisserie chicken, meat removed and shredded (about 3 cups)
  • 1 14-oz BPA-free can green lentils, drained and rinsed (or about 11/2 cups cooked lentils)
  • 1 red apple, cored and sliced
  • 1/3 cup raw unsalted cashews, toasted


1. Make dressing: In a small skillet, heat 1 or 2 large spoonfuls of the oil on medium. Add shallot and cook, stirring, until soft and translucent, 6 to 8 minutes. Add curry powder, ginger and garlic and cook, stirring, until ginger is softened and fragrant, about 4 minutes. Remove from heat and whisk in remaining oil, vinegar, honey, salt and pepper.

2. Make salad: Place kale in a large bowl and add about one-third of the dressing. Using fingers, massage kale until starting to soften, about 2 minutes. Add chicken, lentils and remaining dressing and toss to coat. Garnish with apple and cashews.

Make Ahead: Cover and refrigerate assembled salad for up to 3 days. Alternatively, make dressing up to 3 days ahead and store in an airtight container in the fridge. Prep kale up to 3 days ahead and refrigerate in an airtight container. Toast cashews up to 5 days ahead and store in an airtight container.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 356
  • Carbohydrate Content 25 g
  • Cholesterol Content 35 mg
  • Fat Content 25 g
  • Fiber Content 8 g
  • Protein Content 19 g
  • Saturated Fat Content 5 g
  • Sodium Content 442 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 15 g
  • Polyunsaturated Fat Content 4 g