Kale Salad with Chicken, Apple, Dates, Pumpkin Seeds & Crispy Parmesan

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Finely mince the shallot and garlic, then whisk them with oil, cider vinegar, mayonnaise, Dijon, salt, and pepper to make the dressing.
3. Wash and dry the kale, remove stems, and finely chop the leaves. Toss the kale with the dressing and massage until wilted, about 1–2 minutes.
4. Grate the Parmesan and spread it on the prepared baking sheet in a 6-inch circle; bake until lightly browned and crisp, 5–7 minutes, watching closely so it doesn’t burn. Let cool.
5. Heat a skillet over medium‑high heat while the Parmesan finishes in the oven.
6. Slice the chicken horizontally to form thin fillets, seasons with salt and pepper.
7. Add oil to the hot skillet and cook the chicken 3–4 minutes per side until golden and cooked through; remove from heat.
8. Wash and dry the apple, then quarter, core, and thinly slice it; add the slices to the kale bowl.
9. Roughly chop the dates and add them to the kale salad; toss to combine.
10. Thinly slice the cooked chicken.
11. Crumble the crisp Parmesan into bite‑sized pieces.
12. To serve, divide the salad among plates, then top with the chicken, pumpkin seeds, and crispy Parmesan pieces.