Chopped Kale Salad

1. Prepare the salmon: Season the salmon with garlic powder, onion powder, paprika, salt, and pepper. Air-fry at 400°F (200°C) for 20 minutes until cooked through. Set aside to cool slightly, then flake or chop.
2. Prepare the salad base: Chop the kale, shred the red cabbage, and dice the red apple.
3. Make the dressing: In a small bowl, whisk together the nonfat Greek yogurt, 3 tbsp olive oil, juice of 1 lemon, Dijon mustard, apple cider vinegar, honey, and chicken bouillon until smooth and well combined.
4. Assemble the salad: In a large bowl, combine the chopped kale, shredded red cabbage, sunflower kernels, diced red apple, shredded nonfat feta, pickled red onion, white beans, 1 tsp salt, a drizzle of olive oil, and the juice of 1 lemon. Toss gently to combine.
5. Combine and serve: Add the cooked salmon and the creamy tangy dressing to the salad. Toss everything together to ensure all ingredients are coated. Serve immediately or prepare for meal prep.