Seared Chicken & Kale Salad

with Apple & Creamy Mustard Dressing

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
04 Smart Points

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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Seared Chicken & Kale Salad with Apple & Creamy Mustard Dressing
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instructions
Prepare the ingredients:
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.

Marinate the kale:
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.

Cook the chicken:
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.

Make the salad & serve your dish:
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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Prepare the ingredients:
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.

Marinate the kale:
Cook the chicken:
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!

Make the salad & serve your dish: