Balsamic Grilled Chicken Caprese Salad
25 MIN
Kasie Kelly
PREP TIME: 10min COOK TIME: 40min
SERVES 4
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 470 | ||
| % Daily Value* | ||
| Total Fat 15g | 23% | |
| Saturated Fat 4.5g | 23% | |
| Cholesterol 95mg | 32% | |
| Sodium 500mg | 21% | |
| Total Carbs 25g | 8% | |
|---|---|---|
| Dietary Fiber 5g | 20% | |
| Sugars 17g | ||
| Protein 35g | ||
| Vitamin A 140% | ||
| Vitamin C 190% | ||
| Calcium 15% | ||
| Iron 15% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Hard Apple Cider Glazed Chicken Kale Salad
| 4 | PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) |
| 2 (12-ounce) | bottles Hard Apple Cider |
| 2 tbsp | brown sugar |
| 1 tbsp | olive oil |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 2 tbsp | unsalted butter |
| 2 | Granny Smith apples, peeled, cored and cut into 12ths |
| 1 tbsp | coarse grain mustard |
| 4 cup | 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 degrees F. 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.
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