Hard Apple Cider-Glazed Chicken Kale Salad

Hard Apple Cider-Glazed Chicken Kale Salad
4.5 from 2 ratings
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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
servings
Hard Apple Cider-Glazed Chicken Kale Salad
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
  1. In a medium saucepan combine 1 bottle of hard apple cider and 2 tablespoons of brown sugar.
  2. Boil for about 15 minutes until reduced to ¼ cup.
  3. Brush the chicken breasts with olive oil and season with salt and black pepper.
  4. Heat a grill or grill pan over medium low heat.
  5. Place the chicken breasts on the grill and cook for 5 to 6 minutes per side.
  6. Baste with hard apple cider glaze during the last 5 minutes of grilling, being careful not to burn the glaze.
  7. Chicken is done when a meat thermometer inserted in the center reaches 170°F.b
  8. Remove from grill and let rest for 5 minutes before serving.
  9. In a medium skillet, melt the butter over medium heat.
  10. Add the apple slices and sauté for 5 to 8 minutes until browned.
  11. Transfer the cooked apples to a bowl and keep warm.
  12. Add the remaining bottle of hard apple cider to the skillet and bring to a boil.
  13. Reduce the heat and simmer for 5 minutes until dressing is reduced to about ½ cup.
  14. Remove from heat and swirl in the mustard.
  15. Transfer the chicken to a cutting board and slice into serving pieces.
  16. Divide the kale between 4 plates.
  17. Top with slices of chicken and apples.
  18. Pour the warm apple dressing over all and serve.
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