Hard Apple Cider-Glazed Chicken Kale Salad
Hard Apple Cider-Glazed Chicken Kale Salad
This hearty kale salad is topped with sweet and savory cider-glazed chicken and sauteed Granny Smith apples, then tossed with a dressing made from mustard and even more delicious hard cider.Recipe courtesy of Perdue
Prep Time
10
minutes
Cook Time
40
minutes
Servings
4
Total time: 50 minutes
Ingredients
- 2 (12 oz.) bottles hard apple cider
- 2 tablespoon brown sugar
- 4 boneless, skinless chicken breasts (such as perdue perfect portions boneless, skinless chicken breast)
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoon unsalted butter
- 2 granny smith apples, peeled, cored and cut into 12ths
- 1 tablespoon coarse grain mustard
- 4 cup thinly shredded kale
Directions
- In a medium saucepan combine 1 bottle of hard apple cider and 2 tablespoons of brown sugar.
- Boil for about 15 minutes until reduced to ¼ cup.
- Brush the chicken breasts with olive oil and season with salt and black pepper.
- Heat a grill or grill pan over medium low heat.
- Place the chicken breasts on the grill and cook for 5 to 6 minutes per side.
- Baste with hard apple cider glaze during the last 5 minutes of grilling, being careful not to burn the glaze.
- Chicken is done when a meat thermometer inserted in the center reaches 170°F.b
- Remove from grill and let rest for 5 minutes before serving.
- In a medium skillet, melt the butter over medium heat.
- Add the apple slices and sauté for 5 to 8 minutes until browned.
- Transfer the cooked apples to a bowl and keep warm.
- Add the remaining bottle of hard apple cider to the skillet and bring to a boil.
- Reduce the heat and simmer for 5 minutes until dressing is reduced to about ½ cup.
- Remove from heat and swirl in the mustard.
- Transfer the chicken to a cutting board and slice into serving pieces.
- Divide the kale between 4 plates.
- Top with slices of chicken and apples.
- Pour the warm apple dressing over all and serve.