• 1 tbsp homemade Dijon mustard (see note)
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • 2 cups shredded chicken
  • ½ red cabbage, thinly sliced
  • 1 bunch kale, stem removed and shredded
  • ½ red onion, thinly sliced
  • 2 carrots, julienned
  • ⅓ cup parsley, chopped
  • 2 ½ tbsp sunflower seeds
  • 2 ½ tbsp pumpkin seeds
  • Cracked black pepper
  1. Prep the dressing: In a small bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, and water until smooth. Set aside.
  2. Place the chicken, cabbage, kale, onion, carrots, and parsley in a large bowl. Pour the dressing over the top and toss until well combined.
  3. Add the sunflower seeds, pumpkin seeds, and cracked black pepper and toss again. Let the salad sit for a few minutes so the kale can soften a bit before serving.