Winter Kale Salad with Pecan Crusted Chicken

Family owned and operated like Walter Stewart’s, Bell & Evans is dedicated to producing the highest quality all-natural products and this original recipe showcases their nutritious and flavorful chicken. Though tasty enough to eat on its own with a crunchy pecan crust, this chicken is perfectly paired with healthy kale greens and pomegranate seeds for a wonderful wintertime meal. Makes 4 servings.

Ingredients

3 tbsp white balsamic vinegar
1 tbsp maple syrup
1 tsp Grainy mustard
3 tbsp olive oil
Salt & pepper, to taste

Pecan Chicken

2 tbsp maple syrup
2 tbsp grainy mustard
salt & pepper, to taste
4 Bell & Evans boneless skinless breasts
6 oz of pecans, finely ground
4 tbsp unsalted butter

Salad

1 head of kale, washed, stems removed & roughly chopped
4 oz mixed greens, washed
1 Honeycrisp apple, cored, cut into 4 & thinly sliced
4 oz goat cheese crumbles, for garnish
1/3 cup pomegranate seeds, for garnish

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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