Smoky Brown Sugar Chicken & Kale Salad

🥘 Ingredients

• Sun-Maid Raisins
  4 unit
• apple
  1 unit
• black pepper
  1 tsp
• brown sugar bourbon seasoning
  2 unit
• carrot
  12 oz
• chicken cutlets
  20 oz
• cooking oil
  4 tsp
• honey dijon dressing
  6 oz
• kale
  8 oz
• paper towels
• salt
  1 tsp
• sunflower seeds
  1 oz

🍳 Cookware

• baking sheet
• large bowl
• large pan
• cutting board
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrot on a diagonal into 1/2-inch-thick pieces. Toss on baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until lightly browned and tender, 20-25 minutes. Let cool for at least 5 minutes.

   carrot: 12 oz, cooking oil: 4 tsp, 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 (whole apple for 4 servings).

   kale: 8 oz, apple: 1 unit
3. 

   3

   Place kale in a large bowl and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 30-60 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 oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board ; let rest at least 5 minutes.

   chicken cutlets: 20 oz, paper towels, brown sugar bourbon seasoning: 2 unit
5. 

   5

   Add Sun-Maid Raisins (California Sun-Dried), roasted carrots, and sliced apple to bowl with kale. Season with salt and pepper. Reserve half a packet of honey dijon dressing (whole packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining dressing to taste; toss to combine.

   Sun-Maid Raisins: 4 unit, honey dijon dressing: 6 oz
6. 

   6

   Thinly slice chicken. Divide salad between bowls and top with chicken. Drizzle with reserved dressing. Sprinkle with sunflower seeds and serve. Chicken is fully cooked when internal temperature reaches 165 degrees.

   sunflower seeds: 1 oz