Herbed Salmon 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
Salmon
(Contains Fish)
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.
Swap in salmon* for chicken (skip pounding the salmon!). Cook salmon (skin sides down) until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
• 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.
Serve salmon atop salad (skip slicing salmon).
Fish is fully cooked when internal temperature reaches 145°.
