Herbed Chicken over Apple & Kale Salad
with Parmesan, Dried Cranberries & Dijon Dressing
Step aside, mixed greens—this hearty kale salad is the stuff of dinner dreams. You’ll toss kale with crisp, refreshing apple slices and Parmesan cheese in a creamy, tangy honey Dijon dressing. Top it all with garlic-herb seared chicken cutlets and sprinkle with dried cranberries for chewy-sweet textural contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Kale
1 unit
Apple
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
2 teaspoon
Dijon Mustard
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 ounce
Dried Cranberries
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Remove and discard any large stems from kale; chop into bite-size pieces. Halve, core, and thinly slice apple. • Place kale in a large bowl; using your hands, massage kale with a large drizzle of olive oil (similar to how you would knead dough) until leaves are tender, 1-2 minutes. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, half the thyme (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board.
• Meanwhile, in a small bowl, whisk together honey Dijon dressing, mustard, and a drizzle of olive oil (large drizzle for 4 servings). Season lightly with salt and pepper.
• Slice chicken crosswise. • Add apple and Parmesan to bowl with kale. Toss with as much dressing as you like. • Divide salad between bowls. Sprinkle with dried cranberries. Top with chicken. Drizzle with any remaining dressing. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
