Our Recipes
Winter Kale Salad with Pecan Crusted Chicken
Serves: 4
Prep Time: in
Cook Time: in
This crave-worthy salad is as nutritious as it is delicious—perfect for enjoying year-round. Crispy, pecan-crusted chicken adds satisfying crunch and protein, whether served on its own or atop a vibrant bed of kale greens and jewel-toned pomegranate seeds. It’s a flavorful, feel-good meal that fits perfectly into any protein-rich, health-conscious meal plan.
Ingredients
Dressing
- 3 TB White balsamic vinegar
- 1 TB Maple syrup
- 1 tsp Grainy mustard
- 3 TB Olive oil
- Salt & pepper, to taste
Pecan Chicken
- 4 Bell & Evans boneless skinless breasts
- 2 TB Maple syrup
- 2 TB Grainy mustard
- Salt & pepper, to taste
- 6 ounces of Pecans, finely ground
- 4 T Unsalted butter
Salad
- 1 Head of kale, washed, stems removed & roughly chopped
- 4 oz. Mixed greens, washed
- 1 Honey crisp apple, cored, cut into 4 & thinly sliced
- 4 oz. Goat cheese crumbles, for garnish
- 1/3 Cup Pomegranate seeds, for garnish
Preparation
Dressing
- Combine balsamic vinegar, maple syrup and mustard. Blend ingredients well.
- Slowly whisk in olive oil until well emulsified.
- Season with salt and pepper.
Pecan Chicken
- Preheat oven to 350°F.
- In a medium sized bowl blend maple syrup and mustard. Season with salt and pepper.
- Add chicken to bowl and mix until well coated.
- Place pecans on a large baking sheet. Gently press both sides of chicken into nuts ensuring they stick.
- Melt butter over medium heat in a large skillet. Sauté chicken until golden brown. Approximately 5 minutes per side.
- Place chicken in a 350°F oven for 10-15 minutes until thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer. Allow to rest and cool.
Salad
- Combine kale, mixed greens, and apple. Toss with dressing.
- Garnish with goat cheese & pomegranate seeds.
- Top with sliced pecan-crusted chicken.
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