Brown Sugar Bourbon Chicken Salad with Kale, Roasted Carrots and Honey Dijon Dressing

This vibrant salad brings together sweet and smoky flavors with a touch of bourbon-inspired seasoning. Pan-seared chicken cutlets are coated in a brown sugar bourbon spice blend, then sliced and served over a bed of massaged kale. Roasted carrots add warmth, while crisp apple slices and dried cranberries provide a burst of sweetness. Crunchy sunflower seeds and a honey Dijon dressing tie it all together for a satisfying meal.

Perfect for a quick weeknight dinner or a hearty lunch, this salad is packed with texture and flavor. The combination of tender greens, roasted vegetables and spiced chicken makes it a balanced dish that feels both indulgent and wholesome.

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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. Trim, peel and cut carrots diagonally into 1/2-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 at least 5 minutes.
2. Remove and discard 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. Massage kale with your hands until leaves are tender, 30-60 seconds. For extra tenderness, add a drizzle of olive oil with the salt before 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; let rest at least 5 minutes.
5. Add dried cranberries, roasted carrots and sliced apple to the bowl with kale. Season with salt and pepper. Reserve half the dressing (whole packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining dressing to taste; toss to combine.
6. Thinly slice chicken crosswise. Divide salad between bowls and top with chicken. Drizzle with reserved 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 or mixed greens, but note that the texture and massaging step will differ.

What can I use instead of Brown Sugar Bourbon Seasoning?

You can make a substitute by combining brown sugar, smoked paprika, a pinch of cinnamon and a dash of liquid smoke or bourbon extract.

How should I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Dress the salad just before serving to keep it crisp.