At Abingdon Olive Oil Company, we’re all about fresh, vibrant salads with a twist, and our Kale Salad with Honey-Hot Chicken is a delicious addition to our 30-Minute Meals Series! Taking inspiration from the crisp, nutty goodness of Chick-fil-A’s Kale Crunch Salad, we’ve created a hearty kale and cabbage base with a zesty dressing featuring AOOC Extra Virgin Olive Oil and AOOC Hot Honey Balsamic (or try our Organic Apple Cider Vinegar or Dolce Mela for less heat), topped with roasted almonds and a spicy-sweet honey-hot chicken for one serving. With 5 servings of salad, it’s perfect for meal prep or a quick, healthy lunch! Note: This recipe is not affiliated with Chick-fil-A but is our own creation inspired by their Kale Crunch Salad.
Why AOOC Ingredients Shine
AOOC Extra Virgin Olive Oil brings a rich, fruity depth to the dressing, perfectly balancing the heat of AOOC Hot Honey Balsamic or the tangy AOOC Organic Apple Cider Vinegar. These premium ingredients elevate the salad, making it a wholesome, flavorful meal that’s easy to whip up. With AOOC, every bite is a celebration of quality and taste!
A Fresh, Fiery Salad for Any Day
This Kale Salad with Honey-Hot Chicken combines bold flavors and satisfying textures. The kale and cabbage provide a hearty base, the dressing adds a zesty kick, and the roasted almonds bring crunch. For one serving, the air-fried chicken coated in honey and hot sauce adds a spicy-sweet protein boost, making it a standout meal. Whether you’re meal-prepping for the week or craving a quick lunch, this salad delivers!
Tips for Perfect Kale Salad with Honey-Hot Chicken
- Kale Prep: Massaging the kale with the dressing softens its texture, making it easier to eat. Don’t skip this step!
- Chicken Alternatives: Swap the breaded chicken strips for rotisserie chicken, grilled chicken, or tofu for a vegetarian option. Adjust cooking times as needed.
- Spice Level: Adjust the hot sauce to your preference—use less for milder flavor or add a pinch of cayenne for extra heat.
- Meal Prep: Store the dressed salad and chicken separately in airtight containers in the fridge for up to 3 days. Add almonds just before serving to maintain crunch.
- Serving Suggestion: Pair with a refreshing drink like our Coconut-Raspberry Sparkling Spritzer for a complete meal.
A Fresh, Fiery Meal in 30 Minutes
This Kale Salad with Honey-Hot Chicken is a perfect balance of hearty greens, zesty dressing, and a spicy-sweet chicken topping for one serving. With AOOC Extra Virgin Olive Oil and Organic Apple Cider Vinegar, it’s a healthy, flavorful meal that’s ready in no time. Perfect for meal prep or a quick lunch, this salad is a must-try!
Kale Salad with Honey-Hot Chicken
Savor this Kale Salad with Honey-Hot Chicken from AOOC’s 30-Minute Meals Series, inspired by Chick-fil-A’s Kale Crunch Salad, featuring Extra Virgin Olive Oil and Organic Apple Cider Vinegar. A healthy lunch for 5!
Ingredients
For the Salad Base (5 servings):
- 5 cups kale, chopped (stems removed)
- 3 cups cabbage, chopped
- 4 tablespoons chopped roasted almonds
For the AOOC Dressing (5 servings):
- 1/4 cup AOOC Extra Virgin Olive Oil
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon AOOC Hot Honey Balsamic (or try Organic Apple Cider Vinegar or Dolce Mela)
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- Salt and black pepper, to taste
For the Honey-Hot Chicken (1 serving):
- 6 oz frozen lightly breaded chicken strips
- 1/2 tablespoon honey
- 2 tablespoons hot sauce (e.g., Frank’s RedHot or your favorite)
Instructions
- Prepare the Salad Base:
In a large mixing bowl, combine the chopped kale and cabbage. Toss to mix evenly. - Make the AOOC Dressing:
In a small bowl or jar, whisk together AOOC Extra Virgin Olive Oil, honey, lemon juice, AOOC Vinegar, Dijon mustard, garlic powder, salt, and black pepper until well combined and emulsified. - Dress the Salad:
Pour the dressing over the kale and cabbage mixture. Toss thoroughly to coat, massaging the dressing into the kale for 1–2 minutes to soften it slightly. - Divide the dressed salad into 5 equal portions (about 1 1/2 cups each). Set aside one portion for the chicken topping.
- Cook the Honey-Hot Chicken (for 1 serving):
Preheat your air fryer to 400°F (200°C). - Place the frozen lightly breaded chicken strips in the air fryer basket in a single layer. Air-fry for 8–10 minutes, flipping halfway, until golden and crispy (internal temperature should reach 165°F).
- In a small bowl, mix the honey and hot sauce until combined.
- Once cooked, transfer the chicken strips to a bowl and toss with the honey-hot sauce mixture to coat evenly. Cut the chicken into bite-sized pieces.
- Assemble the Salad:
For the 4 servings without chicken, top each portion with 1 tablespoon of chopped roasted almonds and serve immediately or store for later. - For the 1 serving with chicken, top the portion with the honey-hot chicken pieces and 1 tablespoon of chopped roasted almonds. Serve immediately.
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