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Seared Chicken & Kale Salad
with Apple & Creamy Mustard Dressing
25 MIN
2
Servings
From the Test Kitchen
For this hearty dish, savory seasoned chicken, crisp, sweet apple, and earthy beets are tossed with tender kale—marinated in a bright, creamy mustard dressing to help soften the leaves. We’re topping it all with a garnish of thinly sliced almonds for a bit of crunchy texture and nutty flavor in each bite.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories450 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 bunch Kale
- 1 Apple
- 4 oz Cooked Beets
- 2 Tbsps Chicken Demi-Glace
- 2 Tbsps Sliced Roasted Almonds
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1 Tbsp Creamy Mustard Sauce
- 1 Tbsp Apple Cider Vinegar
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter, core, and thinly slice the apple. On a paper towel-lined cutting board, medium dice the beets.
2
Marinate the kale:
In a large bowl, combine the creamy mustard sauce, vinegar, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Add the sliced kale. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the chicken:
While the kale marinates, pat the chicken dry with paper towels; place in a medium bowl. Season with salt, pepper, and enough of the spice blend to coat. Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is cooked through and the liquid has cooked off. Turn off the heat.
4
Make the salad & serve your dish:
To the bowl of marinated kale, add the sliced apple, diced beets, and cooked chicken. Stir to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter, core, and thinly slice the apple. On a paper towel-lined cutting board, medium dice the beets.
2
Marinate the kale:
In a large bowl, combine the creamy mustard sauce, vinegar, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Add the sliced kale. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the chicken:
While the kale marinates, pat the chicken dry with paper towels; place in a medium bowl. Season with salt, pepper, and enough of the spice blend to coat. Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is cooked through and the liquid has cooked off. Turn off the heat.
4
Make the salad & serve your dish:
To the bowl of marinated kale, add the sliced apple, diced beets, and cooked chicken. Stir to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds. Enjoy!
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