Brown Sugar Bourbon Chicken Salad

Name: Brown Sugar Bourbon Chicken Salad with Kale, Apple, Roasted Carrots, Sunflower Seeds & Honey Dijon Dressing
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Carrots; 4 ounce Kale; 1 unit Apple; 10 ounce Chicken Cutlets; 10.8 g Brown Sugar Bourbon Seasoning; 1 ounce Dried Cranberries; 3 ounce Honey Dijon Dressing; ½ ounce Sunflower Seeds; 2 teaspoon Cooking Oil; Salt; Pepper

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

Recipe Development TeamPublished on September 22, 2021

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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:

Carb Smart

•Calorie Smart

Allergens:

Eggs

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

4 ounce

Kale

1 unit

Apple

10 ounce

Chicken Cutlets

10.8 g

Brown Sugar Bourbon Seasoning

1 ounce

Dried Cranberries

3 ounce

Honey Dijon Dressing

(Contains: Eggs)

½ ounce

Sunflower Seeds

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories580 kcal

Fat29 g

Saturated Fat4.5 g

Carbohydrate42 g

Sugar29 g

Dietary Fiber7 g

Protein36 g

Cholesterol115 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.

Utensils

•Peeler

•Baking Sheet

•Large Bowl

•Paper Towel

•Large Pan

•Small Bowl

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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; chop into bite- size pieces. 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 a half packet of honey Dijon dressing (whole 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.