Caesar Slaw with Crispy Chicken

This Caesar Slaw with Crispy Chicken is fresh, hearty, and surprisingly craveable. Two types of cabbage bring plenty of crunch and color, then creamy Caesar dressing, salty Parmesan, crisp croutons, and golden chicken turn it into a proper meal. It comes together easily, even if you make the crispy chicken from scratch (I’ll show you how below!), but it’s even faster if you’ve already got some chicken tenders stashed in the freezer. This cabbage salad also holds up beautifully for leftovers, and I love that you can keep the chicken on the side for families with different dietary needs!

A Crunchy Cabbage Caesar Salad

Apparently cabbage is having a moment, and I’m fully on board with it. It’s affordable, sturdy, and stays crunchy in a way most greens just can’t, which makes it perfect for a bold, satisfying salad like this one. We barely made it through the photo shoot before everyone started stealing bites straight from the bowl. 😋

This cabbage Caesar slaw is the BEST mash up of classic creamy coleslaw and the savory, garlicky flavor of a Caesar salad. I make it with both green and purple cabbage because they bring slightly different textures and flavors to the bowl. Green cabbage is crisp and mild, and purple cabbage has a firmer bite with a slightly peppery flavor. And then there’s the crispy chicken, which is more than just a topping here. Its seasoned panko coating adds a golden crunch against the creamy cabbage, and using Greek yogurt helps the crumbs stick without setting up a full breading station. You can absolutely use frozen chicken tenders or your fave veggie alternative instead, though! Either one will still turn this salad into a seriously satisfying meal.

Recipe Success Tips

1. Choose your cabbage texture. I cut my cabbage into fairly chunky, bite-sized pieces for a real crunch and chew that makes the slaw feel heartier without making it awkward to eat. You can dice it smaller, like you would for a Green Goddess salad, which is perfect if you want to scoop it up with chips or crackers. Or, for a more classic slaw texture, finely shred it with a sharp knife or mandoline slicer.
2. Homemade crispy chicken is easier than it looks! It really is just a case of toasting the breadcrumbs, coating the chicken in yogurt, breading it, and letting the oven do the rest. Ready-made frozen crispy chicken tenders work too, as does a vegetarian chicken alternative. If you don’t mind missing out on the crispy breading, my baked tofu is another great option (make a batch, use some here, then stash the leftovers for meals later in the week!)
3. Let the excess yogurt drip off. The Greek yogurt pulls double duty in this recipe. It’s mildly acidic, so it can help tenderize the surface of the chicken as it sits, but its main job is helping the panko stick. Let the excess drip off each tender before breading so the crumbs don’t become wet and clumpy.
4. Keep an eye on that panko! Every oven runs a little differently. The breadcrumbs can go from golden to ‘well, that escalated quickly’ in no time. Pull them out when they’re lightly golden because they’ll darken more as the chicken bakes. Then the tenders are done when the coating is crisp and browned, the chicken looks opaque inside, and the thickest part reaches 165°F on a meat thermometer. If your pieces vary in size, check the smaller ones early and remove them as they finish.

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Caesar Slaw with Crispy Chicken

This Caesar Slaw with Crispy Chicken is a hearty cabbage salad with creamy Caesar dressing, Parmesan, crunchy croutons, and golden homemade chicken tenders.

Course Main Course, Salad

Cuisine American

Total Cost $9.86 recipe / $1.97 serving

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Total Time 52 minutes minutes

Servings 5 servings (2 cups each)

Calories 435kcal

Author Jess Rice

Equipment

• Mixing Bowls
• Baking Sheet
• Parchment Paper

Ingredients

For the Caesar Slaw

• ¼ head green cabbage about a half a pound, (8.5 oz.) $0.43
• ¼ head purple cabbage about a half a pound, (8.5 oz.) $0.59
• 2 green onions $0.32
• ½ cup Caesar dressing $0.49*
• 1 oz. Parmesan cheese grated, $0.68
• ½ cup croutons $0.32

For the Crispy Chicken

• 1 lb chicken tenders $5.66**
• ⅓ cup plain Greek yogurt $0.33
• ¼ tsp salt $0.01
• 3 Tbsp water $0.00
• 1¾ cups panko breadcrumbs $0.82***
• ½ tsp onion powder $0.03
• ½ tsp garlic powder $0.03
• ¼ tsp salt $0.01
• ⅛ tsp black pepper freshly cracked, $0.02
• 2 Tbsp neutral oil $0.12****

Instructions

• Gather ingredients. Preheat oven to 400℉.
• Prepare fresh ingredients: Dice both kinds of cabbage, separating the leaves. Dice green onions.
• Combine fresh ingredients in a large bowl or casserole dish and pour ½ cup Caesar dressing over the top.
• Toss the cabbage and green onions with the Caesar dressing and then grate 1 ounce of parmesan cheese over the top. Cover the salad and transfer to the refrigerator to marinate while you make your chicken.
• Combine chicken, Greek yogurt, ¼ tsp salt, and water.
• Cover the marinating chicken and refrigerate while you prep the breading.
• In a medium-size mixing bowl, mix together panko, onion powder, garlic powder, ¼ tsp salt, pepper, and neutral oil.
• Spread the panko out on a parchment-lined baking sheet.
• Toast the panko for 2-4 minutes in the oven until golden brown. It’s ok if the panko varies in color, toasting them before breading helps make these chicken tenders extra crispy, but they will continue to brown on the chicken during the baking process. Set a timer! The panko can burn fast!
• Transfer the toasted panko back to the mixing bowl you used to add the seasonings. One at a time, using your hands or tongs, toss the marinated chicken tenders in the toasted panko mixture, pressing it into the panko to make sure they are thoroughly covered on both sides.
• Transfer each breaded chicken tender to a parchment-lined baking sheet. (You can use the same parchment and baking sheet you toasted the panko crumbs on.)
• Bake the chicken tenders in the oven for 30 minutes, flipping them half way through. Make sure they reach the minimum internal temperature of 165F.
• Slice as many of the chicken tenders as you want into bite-sized pieces. (I would go for a serving size of ~2 tenders per person for this salad.)
• Add chicken and croutons to the marinated cabbage salad.
• Toss it all together and enjoy!

See how we calculate recipe costs here.

Notes

*The flavor of the dressing comes through strongly in this recipe, so use a bottled or homemade Caesar dressing you already know you enjoy. Some brands are thicker, saltier, or more garlicky than others. Add less dressing if you’re unsure…you can always add more to taste!

**The package of chicken tenders I bought at Walmart cost $4.92 per pound. It was just over 1 pound and included 9 large tenders. Chicken tenders can vary quite a bit in size. I usually plan on about two tenders per serving (give or take). You can also just slice all the cooked chicken and divide it evenly among the five servings.

***Panko breadcrumbs are larger and lighter than regular breadcrumbs, which gives the chicken a crunchier, more textured coating. Regular breadcrumbs will also work, but the coating will be slightly less crispy.

****A neutral oil helps the panko toast, brown, and crisp without adding a strong flavor. Canola, vegetable, avocado, or grapeseed oil all work well here.

Meal prep: Store the dressed cabbage (with the green onion and Parmesan), cooked chicken, and croutons separately. Refrigerate the cabbage and chicken in airtight containers for 3-4 days, then combine everything just before serving.

Nutrition

Serving: 1serving (2 cups) | Calories: 435kcal | Carbohydrates: 26g | Protein: 27g | Fat: 25g | Sodium: 922mg | Fiber: 3g

how to make Caesar Slaw with Crispy Chicken Step-by-Step Photos

Gather all of your ingredients. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Chop the vegetables: Dice ¼ head green cabbage (about 8.5 oz.) and ¼ head purple cabbage (about 8.5 oz.) into bite-sized pieces, separating any leaves that are stuck together. Thinly slice 2 green onions.

Dress the cabbage: Add both cabbages and the sliced green onions to a large bowl (or casserole dish if you don’t have a bowl big enough!). Pour ½ cup Caesar dressing over the vegetables, then toss until the cabbage is evenly coated.

Add the Parmesan: Now finely grate 1 oz. Parmesan cheese over the salad. Cover the bowl and refrigerate the salad while you prepare the chicken. This gives the cabbage time to soften slightly and soak up the Caesar flavor without completely losing its crunch.

Coat the chicken in yogurt: Add 1 lb. chicken tenders, ⅓ cup plain Greek yogurt, ¼ tsp salt, and 3 Tbsp water to a medium bowl. Stir until the yogurt mixture is smooth, and every piece of chicken is completely coated. Cover the bowl and refrigerate while you prepare the breadcrumbs.

Season the panko: In a separate medium bowl, combine 1¾ cups panko breadcrumbs, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp salt, ⅛ tsp black pepper, and 2 Tbsp neutral oil. Stir well, making sure the oil is evenly distributed and there are no large damp clumps.

Toast the panko: Spread the seasoned panko into an even layer on the prepared baking sheet. Bake for 2-4 minutes, stirring once if needed, until the crumbs are lightly golden and smell toasted. Watch them closely and set a timer because panko can go from golden to burned very quickly! Some variation in color is fine. The crumbs will continue browning as the chicken bakes. This photo here is what my breadcrumbs look like after toasting.

Bread the chicken: Carefully transfer the toasted panko back to its mixing bowl. Working with one tender at a time, lift the chicken from the yogurt mixture and let any excess coating drip back into the bowl. Place it in the panko and press the crumbs firmly onto both sides and around the edges. A thorough, even coating will give the chicken the crispiest crust.

Arrange the chicken: Place each breaded chicken tender on the parchment-lined baking sheet, leaving a little space between the pieces so hot air can circulate around them. You can reuse the same parchment and baking sheet used to toast the panko.

Bake until crisp: Bake the chicken tenders for about 30 minutes, carefully flipping them halfway through. They are ready when the coating is crisp and golden, and the thickest part of each tender reaches at least 165°F on an instant-read thermometer. Cooking times can vary depending on the thickness of the tenders.

Slice the chicken: Let the cooked chicken cool for a few minutes so the coating stays in place, then slice the desired number of tenders into bite-sized pieces. I usually plan on about 2 chicken tenders per serving.

Finish the salad: Remove the cabbage salad from the refrigerator and give it another toss. Add ½ cup croutons and the sliced crispy chicken.

Toss gently, or arrange the chicken over the top if you want the breading to stay as crisp as possible. Serve and enjoy!

Serving Suggestions

This recipe makes about five hearty servings, so it doesn’t need much on the side. I usually mix the chicken right into the slaw, but you can lay it over the top instead if you want to keep it extra crispy. My family prefers this Caesar slaw when the chicken is still hot because it slightly softens the cabbage and makes the whole bowl feel even more savory and satisfying. You can absolutely let it cool before mixing everything together if you’d rather!

Store-bought croutons are absolutely fine here, or you can make our homemade croutons if you have a few slices of bread to use up. They’re so easy that you really can’t go wrong either way. This slaw is filling enough to serve alone, but some cheesy garlic bread would never be an unwelcome addition. A cup of tomato herb soup would also turn it into a really cozy soup-and-salad meal! For extra-hungry nights, add a tray of oven roasted potatoes, and you’ve got one seriously satisfying dinner.

Meal Prep it!

I think this Caesar slaw with crispy chicken is perfect for meal prep because cabbage is much sturdier than typical leafy greens, so it won’t wilt as quickly once dressed. Mix the cabbage, green onions, Parmesan, and Caesar dressing together, then portion it into airtight containers. The cabbage will soften a little as it sits, but it’ll still keep plenty of crunch. Store the chicken and croutons separately and add them just before serving to keep them crispy.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Just note the dressed cabbage will lose some of its crunch the longer it’s stored. The croutons and chicken coating will also absorb the dressing and become much softer. When possible, refrigerate the chicken and croutons separately and add them before serving.

Reheating the Chicken

If you stored the chicken separately, you can reheat it before adding it back to the cold slaw. Bake the tenders at 400°F for about 8-10 minutes, or until hot and crispy. You can also air fry them at 400°F for about 4-6 minutes. Check them early so the chicken doesn’t dry out.

Freezing

I wouldn’t freeze the assembled Caesar slaw because the cabbage and dressing won’t hold up well. After thawing, the texture will be much softer, and the salad will become very watery.

The chicken tenders freeze really well on their own, though. Let them cool completely, then arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid before transferring them to a freezer-safe bag or container for up to 3 months. Reheat them straight from frozen in an oven or air fryer.

Try These Cabbage Salad Recipes Next:

• This Crunchy Cabbage Salad is a fresh, budget-friendly, no-cook side for busy days!
• Whenever I have fresh herbs to use up, our Green Goddess Salad puts them to delicious work.
• Mediterranean Coleslaw tosses crisp cabbage with feta, olives, banana peppers, and a lemony dressing…and it’s DELICIOUS!

More Easy Caesar Recipes

Grilled Romaine Caesar Salad

$6.24 recipe / $1.56 serving

Chicken Caesar Wrap

$8.36 recipe / $2.09 serving

Kale and Salmon Caesar Salad

$8.90 recipe / $2.23 serving

Caesar Salad

$8.50 recipe / $1.42 serving

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Easy Kale Salad

I’m in love. The dressing alone on this easy Kale Salad is enough to make me swoon. It’s just a very simple Dijon vinaigrette, but it tastes so good with the earthy kale, crunchy walnuts, crisp apple, and juicy raisins. This salad is fresh, tangy, sweet, genuinely EASY, and makes some very budget-friendly ingredients taste just downright delicious. And because kale is so sturdy, it stands up well to being pre-dressed with the vinaigrette, making this salad great for weekly meal prep!

“This is so good! I’m not usually a big fan of raw kale, but the dressing made it one of the best salads I’ve had, kale or not. And thanks for the tip on cutting up kale; I’m not very experienced with food prep, and those kinds of details have made the recipes on your site so much easier for me!”

Elise

Fresh, Crunchy, and Perfect for Meal Prep

For the longest time, kale and I had a slightly complicated relationship. Not because I didn’t like it, because I do! But I mostly saved it for cooked dishes, and I never seemed to finish the whole bunch before it started looking a little worse for wear in the back of my fridge. Whenever I ate it raw, the leaves felt a little too firm and bitter unless I let it sit with the dressing on for a bit. But sometimes I wanted to dig into my kale salad right away!

The problem wasn’t the kale. I had been skipping the step that makes raw kale so much more enjoyable. I used to think massaging kale was an unnecessary extra step, but then I tried it, and now I understand why people do it. It only takes a few minutes, but it really does help soften the sturdy leaves and mellow their bitter edge. It also makes it easier for them to soak up that delicious Dijon dressing. Add in a tart but juicy Granny Smith apple, some crunchy walnuts, and a handful of sweet raisins, and this easy kale salad completely changed the way I felt about eating kale raw. Trust me on this one.

Recipe Success Tips

1. Remove the thick stems and chop the kale into small pieces. The thick, woody stems stay tough even after the kale is massaged and dressed. I like to strip those away before chopping the leaves into small bite-sized pieces. However, don’t throw the stems away! They’re delicious added to a veggie stir fry later.
2. Use pre-chopped kale to save time. Pre-chopped bagged kale is pretty easy to find these days and fairly inexpensive (since it doesn’t wilt quickly), so I‘m quite happy to pay for this convenience when the price is right!
3. Dry the kale well! After washing the kale, I always make sure it’s as dry as possible before adding the dressing. Extra water can dilute the vinaigrette and keep it from clinging to the leaves. I usually run my kale through a salad spinner. If you don’t have a salad spinner, spread the kale out on a clean kitchen towel or some paper towels and pat it dry.
4. Add the dressing a little at a time. I start by tossing the kale with about half of the Dijon vinaigrette, then add more until it’s dressed the way I like it (I usually end up adding it all). Since the dressing is fairly apple cider vinegar-forward, some readers prefer a lighter coating. You can stir in 1 teaspoon of honey into the dressing for a little less tang, if you like!

Massage Your Kale!

Yep, massage those greens and taste the difference! Kale leaves are naturally sturdy and fibrous, so giving them a quick massage helps soften their texture before you eat them raw. You’ll be able to SEE and feel the kale change right in the bowl.

So why should you massage kale, anyway?

• It softens the leaves. Gently squeezing and rubbing the kale helps break down some of its tough and fibrous structure. This makes it feel tender instead of chewy in your mouth.
• It mellows the flavor. I’m sure we can all agree that kale can taste pretty bitter. Massaging the leaves helps break down the compounds that give it those qualities. If you massage it with an acid (like apple cider vinegar, which I use in this recipe) and/or salt, it actually chemically alters the greens and mellows out the flavor!
• It works in the dressing. Because you’re working the oil, vinegar, and seasonings into the kale, it coats the leaves more evenly instead of sliding off and collecting at the bottom of the bowl.

How to massage kale:

1. Remove the stems: Strip away the thick, woody stems (some thinner stems are ok), then chop or tear the leaves into bite-sized pieces.
2. Add some of the dressing: Drizzle the kale with half the Dijon vinaigrette.
3. Get your hands in there: Using clean hands, grab and gently squeeze handfuls of kale, working your way around the bowl so all the leaves get some attention. I like to rub a few of the firmer pieces lightly between my fingers, too. There will be a noticeable difference from when you start to when you’re done!
4. Watch for the change: After 1-3 minutes, the kale should look darker and glossier, shrink to about half its original size, and feel noticeably softer.

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Easy Kale Salad

This easy Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette.

Course Salad

Cuisine American

Total Cost $5.90 recipe / $1.48 serving

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 335kcal

Author Beth Moncel

Equipment

• Mixing Bowls

Ingredients

For the Kale Salad

• ½ lb. chopped kale about one bunch, $1.24*
• 1 medium granny smith apple $0.90
• 1 lemon optional, $0.68**
• ½ cup walnut halves 50g, $1.25
• ¼ cup raisins 35g, $0.47

For the Dijon Vinaigrette

• ¼ cup apple cider vinegar 60ml, $0.15
• 1 clove garlic minced, (½ tsp) $0.07
• 1½ Tbsp Dijon mustard $0.09
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• ⅓ cup olive oil 79ml, $1.00

Instructions

• Gather your ingredients.
• Remove and discard the thick stems from the kale. Chop or tear the leaves into smaller pieces. Rinse the kale well under cool running water, then dry it thoroughly in a salad spinner or with a clean kitchen towel.
• Chop the Granny Smith apple into bite-sized pieces. For extra protection against browning, place the apple in a small bowl, squeeze the lemon juice over it, and toss to coat. This step is optional, but recommended for meal prepping.
• Add the apple cider vinegar, Dijon mustard, minced garlic, salt, and freshly cracked pepper to a bowl. Whisk until combined. Slowly stream in the olive oil, whisking constantly, until the vinaigrette is smooth and emulsified. Alternatively, blend all the dressing ingredients together until smooth. Taste and adjust the salt and pepper as needed.
• Add the kale to a large bowl and pour half of the Dijon vinaigrette over top. Using clean hands, gently massage the dressing into the kale for 1-3 minutes, or until the leaves look darker and glossier and feel noticeably softer.
• Add the walnuts, prepared apple, and raisins to the kale, then toss until evenly combined.
• Taste the salad and add more vinaigrette as desired (I used the whole batch). Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*I used curly kale in this recipe as it’s affordable and easy to find, but dinosaur (lacinato) kale works just as well. You can also use pre-chopped bagged kale to save a little prep time (use ½ lb.)

**The lemon juice is optional, but it keeps the apples bright and prevents them from browning. It also helps keep the kale bright green and assists with the overall fresh flavor of the dressing. You can discard the leftover lemon juice after you’ve tossed the diced apples, or just add it to the bowl if you like a little more tang in your salad dressing! (I do.)

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing this salad because the apples lose their texture after thawing, and the dressing and kale become watery and limp.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 19g | Protein: 5g | Fat: 29g | Sodium: 242mg | Fiber: 5g

How to Make Kale Salad Step-by-Step Photos

Gather all of your ingredients.

Prep and wash the kale: Remove and discard the thick, woody stems from ½ lb. kale. A few of the thinner stems are fine to leave behind. I just run my hands down the stem and pull the leaves as I go, as shown here.

Now tear the kale into smaller pieces. I like using smaller pieces of kale in fresh salads because it makes the kale easier to chew and eat. If I’m cooking kale, I generally leave it in larger pieces. Place the chopped kale in a colander and rinse well under cool running water.

Dry the kale: Before you build the salad, make sure the kale is as dry as possible. Give it a spin in a salad spinner until there’s very little water collecting in the bottom. No salad spinner? Shake off as much water as you can, spread the kale over a clean kitchen towel or paper towels, and gently pat it dry. The drier the leaves are, the better that AH-MAZING dressing will cling!

Prep the apple: Core and chop 1 medium Granny Smith apple into small, bite-sized pieces and halve the lemon (if using).

For extra insurance against browning, place the apple in a small bowl and squeeze the juice from 1 lemon over top. Toss until all the pieces are lightly coated. This step is optional, but it’s especially handy if you’re meal prepping the salad.

Make the dressing: Now it’s time to make the dressing. Add ¼ cup apple cider vinegar, 1 finely minced garlic clove, 1½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper to a small bowl. Whisk until the mustard is fully mixed in and no streaks remain.

Slowly stream ⅓ cup olive oil into the vinegar mixture, whisking constantly. The vinaigrette should become slightly thicker and look smooth rather than separated. You can also add all the dressing ingredients to a blender and blend until the garlic is minced and the dressing is smooth.

Taste the dressing and adjust the salt or pepper if you’d like. If you find the dressing too tangy, whisk in about 1 tsp honey or some sugar to tone it down. But I suggest keeping it pretty tangy because that bright flavor works so well with the sweet raisins and apple.

Massage the kale: Place the dry kale in a large bowl and pour about half of the Dijon vinaigrette over top.

Get your hands in there and gently grab, squeeze, and rub handfuls of kale, moving around the bowl so every leaf gets some attention. Continue massaging for 1-3 minutes. You’ll know it’s ready when the leaves look darker and glossier, have reduced slightly in volume, and feel noticeably softer between your fingers. Stop once the kale is tender but still has some texture. You don’t want to massage it into mush!

Assemble the salad: Now add ½ cup walnuts, the prepared apple, and ¼ cup raisins to the massaged kale.

Toss well until everything is evenly distributed and lightly coated in the vinaigrette.

Taste and serve: Taste the salad, then add more dressing as needed. I usually end up adding ALL OF IT, but you can stop when it tastes right to you. Give the salad one final toss, making sure there’s no dressing hiding at the bottom of the bowl, then serve!

Variations to Try

This easy kale salad is simple to customize. Swap out what you don’t like or adjust the flavors to suit your tastes. Here are a few of my favorite variations, along with some delicious ideas readers have shared:

• Pears: Swap the Granny Smith apple for a ripe but firm pear for a softer texture and a little more sweetness.
• Dried cranberries: Replace the raisins with dried cranberries for a slightly tarter flavor.
• Different nuts: Use pecans, slivered almonds, or candied walnuts instead of plain walnuts. Pecans add a softer, buttery crunch, and almonds are a little firmer. Candied walnuts make the salad sweeter and I think they’d be especially good for fall or holiday meals!
• Shredded carrots: Swap the raisins for shredded carrots if you hate raisins, but still want some added sweetness.
• Cheese: Add shredded cheddar, crumbled feta, or shaved Parmesan for more richness and savory flavor.
• Honey: Stir about 1 teaspoon of honey into the Dijon vinaigrette to soften the apple cider vinegar tang without making the dressing overly sweet.

Serving Suggestions

Once you’ve tossed everything together, you’re ready to dig into this easy kale salad! I’d happily eat it on its own for lunch, but it’s also really good with baked tofu cubes or sliced grilled chicken. In fact, grilled chicken is my top choice when I’m meal prepping this salad (see below!) Ooh, I also think our creamy pork chops would be so good here because apples and pork just belong together. That pairing would make an awesomely delicious dinner for a weeknight or even a special occasion. For another easy lunch option, pair it with an air fryer grilled cheese for a little crispy, melty goodness on the side.

Meal Prep it!

This fresh kale salad is one of my favorite salads to meal prep because kale holds up so well after it’s dressed. For a little extra insurance against browning, toss the chopped apples with a squeeze of lemon juice before adding them to the salad. Then divide the fully dressed salad into individual containers and refrigerate. It keeps well for up to 3-4 days! Add your favorite protein, like chicken, tofu, or drained and rinsed chickpeas, to make each portion a more filling grab-and-go lunch.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. There’s no need to keep the dressing separate, since the kale holds up well once dressed. Just note the leaves will continue to soften and the apples may lose a little crispness over time. The olive oil in the vinaigrette will also firm up in the fridge. I always let this salad sit at room temperature for a few minutes, then give it a good toss before serving again.

Try These Kale Salads Next:

• I’d make this Kale and Sweet Potato Salad for fall lunches because it keeps well in the fridge for about four days! 
• This Crunchy Kale Chicken Salad is another way to turn sturdy kale into a filling meal-prep lunch with chicken, almonds, raisins, and creamy honey Dijon dressing.
• Try my Kale Pasta Salad for a satisfying mix of tender kale, pasta, chickpeas, juicy tomatoes, Parmesan, and creamy balsamic dressing.

More Easy Kale Recipes

Sausage Meatballs and Kale Sheet Pan Meal

$13.85 recipe / $3.46 serving

Creamed Kale

$8.18 recipe / $1.02 serving

Sweet Potato Black Bean Skillet

$7.44 recipe / $1.86 serving

Sesame Kale

$1.96 recipe / $0.49 serving

Our Easy Kale Salad recipe was originally published 6/23/12. It was retested, reworked, and republished to be better than ever 7/25/26.

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