Harvest Chicken & Kale Salad

🥘 Ingredients

• Dijon mustard
  4 tsp
• Fry Seasoning
  1 tbsp
• balsamic vinegar
  3.333 tbsp
• black pepper
• cashews
  1 oz
• chicken cutlets
  24 oz
• cooking oil
  2 tsp
• feta cheese
  1 c
• kale
  8 oz
• olive oil
  2.333 tbsp
• red grapes
  4.5 oz
• salt
• sugar
  1 tsp
• sweet potato
  2 unit

🍳 Cookware

• baking sheet
• large pan
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale ; chop into bite-size pieces. Roughly chop cashews . Halve red grapes . Toss sweet potato on a baking sheet with a drizzle of cooking oil , half the Fry Seasoning (you'll use the rest in the next step), salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20-25 minutes .

   sweet potato: 2 unit, kale: 8 oz, cashews: 1 oz, red grapes: 4.5 oz, cooking oil: 2 tsp, Fry Seasoning: 1 tbsp, salt, black pepper
2. 

   2

   While sweet potato roasts, pat chicken cutlets dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 5-7 minutes per side.

   chicken cutlets: 24 oz
3. 

   3

   Place kale in a large bowl . Add a drizzle of olive oil ; lightly season with a pinch of salt. Using your hands, massage kale until leaves are dark green and tender, ⏱️ 1-2 minutes . In a separate large bowl, whisk together balsamic vinegar , Dijon mustard , 1 TBSP olive oil, ½ tsp sugar , salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).

   olive oil: 2.333 tbsp, balsamic vinegar: 3.333 tbsp, Dijon mustard: 4 tsp, sugar: 1 tsp
4. 

   4

   Slice chicken crosswise. To bowl with dressing, add kale, cashews, grapes, roasted sweet potato, and feta cheese . Toss until evenly coated. Divide salad between bowls and top with chicken. Serve.

   feta cheese: 1 c