Smoky Brown Sugar Chicken Salad with Kale, Apple and Honey Dijon Dressing

This salad brings together sweet and smoky flavors in a satisfying, wholesome dish. Pan-seared chicken is seasoned with a brown sugar bourbon blend, then served over a bed of massaged kale with roasted carrots, crisp apple slices and dried cranberries. A honey Dijon dressing ties everything together, while sunflower seeds add a delightful crunch.

Perfect for a quick weeknight dinner or a hearty lunch, this salad is packed with texture and flavor. The combination of tender chicken, roasted vegetables and fresh fruit makes it a balanced meal that’s as delicious as it is nutritious.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

10.8 g Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

3 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). 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.
2. 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).
3. Place kale in a large bowl and lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. For extra tenderness, add a drizzle of olive oil along with salt before massaging.
4. 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.
5. 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.
6. Thinly slice chicken crosswise. Divide salad between bowls and top with chicken. Drizzle with reserved honey Dijon dressing. Sprinkle with sunflower seeds and serve.

Recipe Tips

FAQ

Can I use a different type of greens instead of kale?

Yes, you can substitute kale with spinach, mixed greens or arugula. Keep in mind that the texture and flavor will vary.

What can I use instead of Brown Sugar Bourbon Seasoning?

If you don’t have this seasoning, you can mix brown sugar with a pinch of smoked paprika, garlic powder and a dash of liquid smoke for a similar flavor.

Can I make this salad ahead of time?

You can prep the components ahead: roast the carrots, cook the chicken and wash the kale. Assemble just before serving to keep the salad fresh and crisp.