Kale Apple Whole30 Salad

The month of March is a busy one. I travel frequently for work, so when I am home between travel I make healthy food choices. Knowing that my healthy, Whole30 compliant, options at conferences, meetings, and in the airport are limited, I make great choices when I am at home. This salad is one of my favorites. It is so quick and easy. Pair it with steak, chicken, or fish and your taste buds will have you wanting more.


During a busy month, my body has me craving this salad. I try to make the best choices when I am on the road, but it isn’t always easy. You will never find me in a drive-thru line, but I also know even a hotel salad has high sodium and sugary dressing.

I always pick the best choices when traveling, but I also don’t complicate things. Why bother if it is complicated, right? I make it easy through moderation. I am never going to be that person that packs Tessemaes in their purse, because I am scared of non-compliant salad dressing. That is not sustainable long-term. Moderation is the key to ensure consistency and happy results.

However, when I am at home (only 11 days in March) I do make the absolute best food choices. For example, I had a week-long conference in Tampa the first week in March. It was one of those meetings where I knew I would have hotel food for breakfast, lunch, and dinner every day. The week before, I only ate lean meats and vegetables. In Tampa, I would have eggs and fruit for breakfast, a salad for lunch, and I usually would have a drink with my dinner. I would skip the dessert line and midday snacks, knowing I was sitting for most of the day, and having foods that were cooked in oils I never use at home.

I can’t reiterate that moderation is key. Have the beer and eat the cake….but you can only choose one and it is only one or two days a month. Trust me though, this kale salad is better than any dessert. It is refreshing, delicious, and a great addition to any meal. Quick and easy for those busy months. Did I mention that is March for me?


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Kale Apple Whole30 Salad

  • Servings: 5-8
  • Difficulty: easy
  • Print


  • 6 cups of kale – stems removed (I love Trader Joe’s organic bagged kale mix)
  • 2 pounds of cooked chicken breast finely chopped (seasoned with your favorite spices and baked)
  • 1 cup of shredded carrots
  • 1 granny smith apple thinly sliced
  • 1 red sweet apple thinly sliced
  • 1/2 cup roasted cashews for salad
  • salt and pepper to taste
  • 1 cup olive oil
  • 1 tbs of apple cider vinegar
  • 1 lemon juiced
  • 1 tbs of garlic power
  • 1 fresh jalapeno seeded
  • 1/2 cup cashews for dressing
  1. Preheat oven and cook chicken breast
  2. Devine kale leaves in large salad bowl
  3. While chicken is cooking, cut apples and carrots to mix in with stemless kale leaves
  4. Mix together in immersion blender olive oil, apple cider vinegar, lemon juice, garlic powder, jalapeno, 1/2 cup of cashews, and salt & pepper
  5. Shred chicken and place on salad mixture
  6. Pour dressing over salad and mix well
  7. Garnish with remaining roasted cashews or nut of choice

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