Herbed Chicken Over Apple & Kale Salad

Name: Herbed Chicken Over Apple & Kale Salad with Parmesan, Dried Cranberries & Dijon Dressing
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Kale; 1 unit Apple; 10 ounce Chicken Cutlets; 1 teaspoon Garlic Powder; 1 teaspoon Dried Thyme; 1.5 ounce Honey Dijon Dressing; 2 teaspoon Dijon Mustard; 3 tablespoon Parmesan Cheese; 1 ounce Dried Cranberries; Salt; Pepper; 3 teaspoon Olive Oil; 1 teaspoon Cooking Oil

with Parmesan, Dried Cranberries & Dijon Dressing

Sara HeilmanPublished on April 15, 2024

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Step aside, mixed greens—this hearty kale salad is the stuff of dinner dreams. You’ll toss kale with crisp, refreshing apple slices and Parmesan cheese in a creamy, tangy honey Dijon dressing. Top it all with garlic-herb seared chicken cutlets and sprinkle with dried cranberries for chewy-sweet textural contrast.

Tags:

Calorie Smart

•Carb Smart

•Protein Smart

•Quick

•Easy Prep

•New

Allergens:

Eggs

•Milk

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 Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

1 unit

Apple

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

1 teaspoon

Dried Thyme

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

2 teaspoon

Dijon Mustard

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 ounce

Dried Cranberries

Not included in your delivery

Salt

Pepper

3 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories530 kcal

Fat26 g

Saturated Fat5 g

Carbohydrate34 g

Sugar25 g

Dietary Fiber5 g

Protein38 g

Cholesterol115 mg

Sodium500 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

•Large Bowl

•Paper Towel

•Meat Mallet

•Large Pan

•Plastic Wrap

•Small Bowl

•Whisk

Instructions

PDF

• Wash and dry produce. • Remove and discard any large stems from kale; chop into bite-size pieces. Halve, core, and thinly slice apple. • Place kale in a large bowl; using your hands, massage kale with a large drizzle of olive oil (similar to how you would knead dough) until leaves are tender, 1-2 minutes. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, half the thyme (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board.

• Meanwhile, in a small bowl, whisk together honey Dijon dressing, mustard, and a drizzle of olive oil (large drizzle for 4 servings). Season lightly with salt and pepper.

• Slice chicken crosswise. • Add apple and Parmesan to bowl with kale. Toss with as much dressing as you like. • Divide salad between bowls. Sprinkle with dried cranberries. Top with chicken. Drizzle with any remaining dressing. Serve.

Chicken is fully cooked when internal temperature reaches 165°.