Brown Sugar Bourbon Chicken Salad

Brown Sugar Bourbon Chicken Salad

with Kale, Apple, Roasted Carrots, Sunflower Seeds & Honey Dijon Dressing

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Bourbon in a salad? Sounds crazy, we know. But, don’t worry—you won’t be raiding your liquor cabinet for this meal! Naturally flavored with sea salt, spices, whiskey, and a hint of molasses, Brown Sugar Bourbon Seasoning brings sweetness and depth of flavor to pan-seared chicken. Softened kale is tossed with roasted carrots, dried cranberries, and crisp apple slices, then topped with sunflower seeds for crunch and a honey dijon drizzle to compliment the spiced bourbon chicken. Trust us—it’s worth a shot!

Tags:Calorie SmartCarb Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce


4 ounce


1 unit


10 ounce

Chicken Cutlets

10.8 g

Brown Sugar Bourbon Seasoning

1 ounce

Dried Cranberries

3 ounce

Honey Dijon Dressing


½ ounce

Sunflower Seeds

Not included in your delivery

2 teaspoon

Cooking Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories580 kcal
Fat29 g
Saturated Fat4.5 g
Carbohydrate42 g
Sugar29 g
Dietary Fiber7 g
Protein36 g
Cholesterol110 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Paper Towel
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until lightly browned and tender, 20-25 minutes. • Let cool for 5 minutes before adding to salad in step 5.


• Meanwhile, remove and discard any large stems from kale; roughly chop any larger leaves. Halve, core, and thinly slice half the apple (whole apple for 4 servings).


• Place kale in a large bowl and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough), until leaves are tender, 30-60 seconds. TIP: To make kale even more tender, add a drizzle of olive oil along with the salt before massaging.


• Pat chicken* dry with paper towels and season all over with Brown Sugar Bourbon Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board; let rest at least 5 minutes before slicing and adding to salad in step 6.


• Add cranberries, roasted carrots, and sliced apple to bowl with kale. Season with salt and pepper. • Reserve half a packet of Honey Dijon Dressing (1 packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining Honey Dijon Dressing to taste; toss to combine.


• Thinly slice chicken crosswise. • Divide salad between bowls and top with chicken. Drizzle with reserved Honey Dijon Dressing. Sprinkle with sunflower seeds and serve.