Step 1

Rinse thoroughly under cold water and pat dry using a towel or salad spinner.

Step 2

Strip the leaves from the stems and chop or tear into bite-sized pieces.

Step 3

Add a pinch of salt and gently massage the kale for about 1-2 minutes. This softens the texture and reduces bitterness.

Step 4

In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, and Dijon mustard.

Step 5

Add salt and pepper to your liking. Whisk until well combined and set aside.

Step 6

Spread the almonds or pecans on a baking sheet and roast for 8-10 minutes until they’re lightly browned and fragrant. Let them cool.

Step 7

Marinate the chicken breasts with olive oil, salt, and pepper.

Step 8

Preheat the grill to medium-high heat and cook the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F (74°C).

Step 9

Let the chicken rest for 5 minutes before slicing into thin strips.

Step 10

In a large bowl, combine the chopped kale, shredded cabbage, carrots, and roasted nuts.

Step 11

Drizzle half of the maple vinaigrette over the salad and toss to combine.

Step 12

Top the salad with dried cherries, crumbled cheese (optional), and grilled chicken slices.