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

This brown sugar bourbon chicken salad brings together sweet, smoky and tangy flavors in one satisfying bowl. Pan-seared chicken gets a boost from a unique seasoning blend with hints of molasses and whiskey, while roasted carrots add natural sweetness. Fresh kale, crisp apple slices, dried cranberries and crunchy sunflower seeds create a delightful mix of textures, all tied together with a creamy honey dijon dressing.

Perfect for a quick weeknight dinner or a hearty lunch, this salad is both nutritious and delicious. The warm roasted carrots and tender chicken contrast beautifully with the cool, crisp greens and apple. It’s a balanced meal that feels indulgent but is packed with wholesome ingredients.

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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. Adjust rack to top position and preheat oven to 425°F. Wash and dry all 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 5 minutes before adding to salad.
2. Meanwhile, remove and discard any large stems from kale; roughly chop any larger leaves. 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 even more tender kale, add a drizzle of olive oil along with the 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 before slicing.
5. Add cranberries, roasted carrots and sliced apple to bowl with kale. Season with salt and pepper. Reserve half the honey dijon dressing 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 honey dijon dressing. Sprinkle with sunflower seeds and serve.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any crisp apple variety like Granny Smith, Honeycrisp or Fuji works well.

Is there a substitute for brown sugar bourbon seasoning?

You can make your own by mixing brown sugar, smoked paprika, garlic powder, onion powder and a pinch of cayenne. Add a few drops of liquid smoke if available.

Can I make this salad ahead of time?

You can prep the components ahead, but dress and assemble just before serving to keep the kale crisp.