Smoky Brown Sugar Bourbon Chicken Salad with Kale and Roasted Carrots

This hearty salad brings together smoky-sweet chicken, tender roasted carrots and crisp apple slices atop a bed of massaged kale. A drizzle of honey Dijon dressing ties all the flavors together, while sunflower seeds add a satisfying crunch.

Perfect for a quick weeknight dinner or a light lunch, this recipe is packed with protein and fiber, making it both delicious and nourishing. The brown sugar bourbon seasoning gives the chicken a rich, caramelized crust that pairs beautifully with the tangy dressing and fresh produce.

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Ingredients

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

3 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim, peel and cut carrots diagonally 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 at least 5 minutes.
2. Remove large stems from kale and 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 leaves are tender, 30-60 seconds. For extra tenderness, add a drizzle of olive oil 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 and let rest at least 5 minutes.
5. Add 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) for serving. Drizzle salad with remaining dressing to taste 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. Serve.

Recipe Tips

FAQ

Can I use a different green instead of kale?

Yes, you can substitute kale with spinach or mixed greens, but note that the texture and massaging step may not be needed.

What can I use instead of brown sugar bourbon seasoning?

A mix of brown sugar, smoked paprika and a pinch of cinnamon can mimic the smoky-sweet flavor. Add a splash of bourbon or apple cider vinegar for depth.

How do I store leftovers?

Store the salad components separately: keep the dressed salad in one container and the chicken in another. Assemble just before eating to maintain crunch.