BELL & EVANS WINTER KALE SALAD WITH PECAN CRUSTED CHICKEN

November 20, 2017

INGREDIENTS

Dressing
3 T White balsamic vinegar
1 T Maple syrup
1 tsp Grainy mustard
3 T Olive oil
Salt & pepper, to taste
Pecan Chicken
2 T Maple syrup
2 T Grainy mustard
Salt & pepper, to taste
4 Bell & Evans boneless skinless breasts
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

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DIRECTIONS

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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