Honey Dijon Chicken & Kale Salad
Now get 50% more protein per serving in this HelloFresh classic!
- Eggs
- Milk
Massaged kale meets golden seared chicken in this flavor-packed salad. Honey Dijon dressing brings sweet-tangy magic while crisp apple, ruby cranberries, and sharp Parmesan create the perfect bite. Ready in under 30 minutes, this nutritional powerhouse satisfies every craving!
Ingredients
4
Kale
½
Dried Thyme
1.5
Honey Dijon Dressing
(Contains: Eggs)
3
Parmesan Cheese
(Contains: Milk)
1
Dried Cranberries
1
Apple
15
Chicken Cutlets
2
Dijon Mustard
1
Garlic Powder
Not included in your delivery
Salt
Black Pepper
1
Cooking Oil
3
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
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.
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Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. (TIP: Not sure how much chicken to use? Refer to the "Before you start" section at left for guidance.) Pound with a mallet or rolling pin until about ½ 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, 5-7 minutes per side.
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Turn off heat; transfer to a cutting board.
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While chicken cooks, 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.
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Slice chicken crosswise.
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Add apple and Parmesan to bowl with kale. Toss with as much dressing as you like.
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Divide salad between bowls. Sprinkle with dried cranberries. Top with chicken, drizzle with any remaining dressing, and serve.
