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Kale Broccoli Chicken and Apple Salad

"I love salad!! And me and my aunt were playing around in the kitchen and combined two of our favorite recipes," says Kindall. "I would include on the side a whole wheat tortilla because all the other food groups are in it!" - Kindall Sewell-Murphy, age 10, Alabama

Makes 6 to 8 servings


  • 3 cups rotisserie chicken, cut into bite-sized pieces
  • 3 cups kale, torn into bite-size pieces
  • 2 cups broccoli florets, cut into bite-size pieces
  • 2 cups broccoli slaw
  • 1 cup thinly sliced Brussels sprouts
  • 1 medium plum tomato, chopped
  • 1 cup shredded low-fat Mexican-blend cheese (or your favorite low-fat cheese)
  • 1/2 cup chopped red onion
  • 1/2 cup dried fruit and nut mix or pumpkin or sunflower seeds
  • 1/4 cup dried cranberries
  • 1 1/2 cups, cored, peeled, and chopped Honeycrisp apples or your favorite apple variety
  • Juice from 1/2 lemon
  • 1 cup creamy poppy seed dressing (or your favorite low-fat dressing)
  • 6 to 8 whole wheat tortillas


  1. In a large bowl, toss together the chicken, kale, broccoli florets, broccoli slaw, Brussels sprouts, tomato, cheese, red onion, fruit and nut mix, and dried cranberries.
  2. In a small bowl, toss together the apples and lemon juice. Add the apples to the salad, drizzle with salad dressing, and toss well. Serve as a salad or use the whole wheat tortillas to make wraps.

536 calories; 31g protein; 51g carbohydrates; 23 g fat (5g saturated fat); 653mg sodium

More information about the Kids' State Dinner:

  • Check out the other winning 2013 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.