Brown Sugar Bourbon Chicken Salad with Kale, Apple and Honey Dijon

This Brown Sugar Bourbon Chicken Salad is a delightful mix of sweet, smoky and tangy flavors. Pan-seared chicken gets a boost from a unique brown sugar bourbon seasoning, while massaged kale, roasted carrots, crisp apple slices and dried cranberries create a hearty base. A honey Dijon dressing ties everything together and sunflower seeds add a satisfying crunch.

Perfect for a quick weeknight dinner or a light lunch, this salad is both satisfying and nutritious. The combination of textures and flavors will make it a new favorite in your recipe rotation.

Log in to save recipes and build weekly shopping lists.

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 diagonally into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender and lightly browned, 20-25 minutes. Let cool 5 minutes.
2. Meanwhile, remove and discard large stems from kale; chop into bite-size pieces. Halve, core and thinly slice half the apple (use whole apple for 4 servings).
3. Place kale in a large bowl, lightly season with salt and massage with your hands until tender, 30-60 seconds. For extra tenderness, add a drizzle of olive oil while massaging.
4. Pat chicken dry with paper towels. Season all over with brown sugar bourbon seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Cook chicken until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest at least 5 minutes before slicing.
5. Add cranberries, roasted carrots and sliced apple to the bowl with kale. Season with salt and pepper. Reserve half the honey Dijon dressing (whole packet for 4 servings) in a small bowl. Drizzle remaining dressing over salad and toss to combine.
6. Thinly slice chicken crosswise. Divide salad between bowls, top with chicken, drizzle with reserved dressing and sprinkle with sunflower seeds.

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, you can substitute chicken with turkey cutlets or even tofu for a vegetarian option. Adjust cooking time accordingly.

What can I use instead of brown sugar bourbon seasoning?

You can make a mix of brown sugar, smoked paprika, garlic powder and a pinch of cayenne for a similar sweet and smoky flavor.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving.