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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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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.
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.
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.
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!
Tips from Home Chefs