Balsamic Grilled Chicken Caprese Salad
PREP TIME: 10min COOK TIME: 40min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 4.5g||23%|
|Total Carbs 25g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 140%|
|Vitamin C 190%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 (12-ounce)bottles Hard Apple Cider
2 tbspbrown sugar
1 tbspolive oil
1/4 tspblack pepper
2 tbspunsalted butter
2 Granny Smith apples, peeled, cored and cut into 12ths
1 tbspcoarse grain mustard
4 cupthinly 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.
Hard Apple Cider Glazed Chicken Kale SaladAdd Your Comment