Smoky Brown Sugar Chicken & Kale Salad
with Apple, Roasted Carrots, Sunflower Seeds & Honey Dijon Dressing
Bourbon in a salad? Sounds crazy, we know. But, don’t worry—you won’t be raiding your liquor cabinet for this meal! Our brown sugar bourbon seasoning blend brings sweetness and depth of flavor to pan-seared chicken. It's served over tender kale packed with roasted carrots, raisins, and crisp apple slices, then topped with sunflower seeds for crunch and a honey-Dijon drizzle to complement the spiced bourbon chicken. Trust us—it’s worth a shot!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
4 ounce
Kale
1 unit
Apple
10 ounce
Chicken Cutlets
10.8 g
Brown Sugar Bourbon Seasoning
1 ounce
Sun-Maid Raisins
3 ounce
Honey Dijon Dressing
(Contains: Eggs)
½ ounce
Sunflower Seeds
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 at least 5 minutes.
• Meanwhile, remove and discard any large stems from kale; chop into bitesize 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.
• Add California Sun-Dried Raisins, roasted carrots, and sliced apple to bowl with kale. Season with salt and pepper. • Reserve a half packet of dressing (whole packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining dressing to taste; toss to combine.
• Thinly slice chicken crosswise. • Divide salad between bowls and top with chicken. Drizzle with reserved dressing. Sprinkle with sunflower seeds and serve.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unexpected combination of flavors, with the smoky-sweet chicken complementing the fresh, tangy salad 🍲.
- Ease of prep: Quick and simple to make, with helpful tips like massaging the kale making it more tender and enjoyable.
- Suggestions: Consider adding feta cheese, candied nuts, or a splash of balsamic for extra flavor depth.
- Portions: Some found it light; adding extra chicken or quinoa can make it more filling for heartier appetites.
- Leftovers: Tastes great the next day, though the kale may soften; consider keeping components separate for best results.
