Seared Chicken with Turnip, Apple & Barley Salad

Seared Chicken

with Turnip, Apple & Barley Salad

55 MIN
4 Servings
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From the Test Kitchen

This hearty meal celebrates the best of autumnal comfort food. To make the most of the season’s distinctive flavors, we’re frying fresh sage to create a unique, crispy garnish. Then, we’re using the oil left behind to cook our juicy chicken, infusing it with the herb’s delicately aromatic notes. On the side, a creamy barley salad gets pops of sweetness from apple and hakurei turnips (a deliciously mild Japanese variety).

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  • Nutrition
    PER SERVING
  • Calories
    605 Cals (est.)
fresh
ingredients
Seared Chicken with Turnip, Apple & Barley Salad
Title
tried-and-true
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tips & techniques
Hakurei Turnips
Granny Smith Apple
Barley
Garlic
Lacinato Kale
Sage
Apple Cider Vinegar
Sour Cream
How To: Separate Leafy Greens from the Stems
How To: Prevent Browning
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the barley:
1 Cook the barley:

Heat a large pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Peel and medium dice the turnips. Peel and finely chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems. Core and medium dice the apple; place in a bowl with ⅓ of the vinegar to prevent browning.

Cook the vegetables:
3 Cook the vegetables:

While the barley continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnips and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the kale and ¾ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

Fry the sage:
4 Fry the sage:

In the same pan, heat a thin layer of oil on medium-high until hot. Add the sage and cook, stirring occasionally, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer to a paper towel-lined plate; immediately season with salt and pepper.

Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the chicken cooks, add the cooked vegetables, apple, sour cream and remaining vinegar to the pot of cooked barley. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the salad between 4 dishes. Top with the cooked chicken. Garnish with the fried sage (tearing just before adding). Enjoy!

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Seared Chicken

Cook the barley:
How to Cook Your Grains "Pasta" Style
1 Cook the barley:

Heat a large pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Peel and medium dice the turnips. Peel and finely chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems. Core and medium dice the apple; place in a bowl with ⅓ of the vinegar to prevent browning.

Prepare the ingredients:
How To: Prevent Browning
How To: Separate Leafy Greens from the Stems
Cook the vegetables:
3 Cook the vegetables:

While the barley continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnips and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the kale and ¾ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

4 Fry the sage:

In the same pan, heat a thin layer of oil on medium-high until hot. Add the sage and cook, stirring occasionally, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer to a paper towel-lined plate; immediately season with salt and pepper.

Fry the sage:
Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat.

6 Make the salad & plate your dish:

While the chicken cooks, add the cooked vegetables, apple, sour cream and remaining vinegar to the pot of cooked barley. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the salad between 4 dishes. Top with the cooked chicken. Garnish with the fried sage (tearing just before adding). Enjoy!

Make the salad & plate your dish:
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