Smoky Brown Sugar Chicken & Kale Salad

🥘 Ingredients

• apple
  1 unit
• black pepper
  1 tsp
• brown sugar bourbon seasoning
  1 unit
• carrots
  2 unit
• chicken cutlets
  12 oz
• cooking oil
  2 tbsp
• honey dijon dressing
  1 unit
• kale
  1 unit
• salt
  1 tsp
• sun-maid raisins
  2 tbsp
• sunflower seeds
  2 tbsp

🍳 Cookware

• baking sheet
• large bowl
• large pan
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until lightly browned and tender ⏱️ 20 minutes . Let cool for at least ⏱️ 5 minutes .

   carrots: 2 unit, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, remove and discard any large stems from kale ; chop into bite-size pieces. Halve, core, and thinly slice half the apple .

   kale: 1 unit, apple: 1 unit
3. 

   3

   Place kale in a large bowl and lightly season with salt. Using your hands, massage kale until leaves are tender ⏱️ 45 seconds . TIP: To make kale even more tender, add a drizzle of olive oil along with the salt before massaging.
4. 

   4

   Pat chicken cutlets dry with paper towels and season all over with brown sugar bourbon seasoning , salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium heat. Add chicken and cook until browned and cooked through ⏱️ 6 minutes per side. Transfer to a cutting board; let rest at least ⏱️ 5 minutes .

   chicken cutlets: 12 oz, brown sugar bourbon seasoning: 1 unit
5. 

   5

   Add sun-maid raisins , roasted carrots, and sliced apple to bowl with kale. Season with salt and pepper. Reserve half the honey dijon dressing in a small bowl for serving. Drizzle salad with remaining dressing to taste; toss to combine.

   sun-maid raisins: 2 tbsp, honey dijon dressing: 1 unit
6. 

   6

   Thinly slice chicken crosswise. Divide salad between bowls and top with chicken. Drizzle with reserved dressing. Sprinkle with sunflower seeds and serve.

   sunflower seeds: 2 tbsp