Brown Sugar Bourbon Chicken Salad with Kale and Roasted Carrots

This vibrant salad brings together smoky-sweet chicken, tender roasted carrots and fresh kale for a satisfying meal. The brown sugar bourbon seasoning adds depth without any actual bourbon-just a blend of spices, molasses and natural flavors.

Massaged kale becomes tender and pairs beautifully with sweet dried cranberries, crisp apple slices and a tangy honey dijon dressing. Topped with crunchy sunflower seeds, every bite is a balance of textures and flavors.

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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 diagonally into ½-inch pieces. Toss on a baking sheet with oil, salt and pepper. Roast on top rack until tender and lightly browned, 20-25 minutes. Let cool 5 minutes.
2. Remove large stems from kale and 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, lightly season with salt and massage with your hands until tender, 30-60 seconds. For extra tenderness, add a drizzle of oil.
4. Pat chicken dry. Season all over with brown sugar bourbon seasoning, salt and pepper. Heat 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 rest 5 minutes before slicing.
5. Add cranberries, roasted carrots and sliced apple to the kale. Season with salt and pepper. Reserve half the honey dijon dressing (whole packet for 4 servings) for serving. Drizzle remaining dressing over salad and toss to combine.
6. Slice chicken thinly. Divide salad among bowls, top with chicken, drizzle with reserved dressing and sprinkle with sunflower seeds.

Recipe Tips

FAQ

Can I use a different dressing?

Yes, a balsamic vinaigrette or creamy ranch would also work well with this salad.

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.

Is the brown sugar bourbon seasoning spicy?

No, it’s sweet and smoky with a hint of molasses, not spicy.