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Hard Apple Cider-Glazed Chicken Kale Salad

Wake up your taste buds
Hard Apple Cider-Glazed Chicken Kale Salad
Courtesy of Perdue

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


  • 2 (12 oz.) bottles hard apple cider
  • 2 Tablespoons 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 Tablespoons unsalted butter
  • 2 Granny Smith apples, peeled, cored and cut into 12ths
  • 1 Tablespoon coarse grain mustard
  • 4 Cups thinly shredded kale


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.