Description
Experience the ultimate harvest-inspired meal with this vibrant chicken salad. Featuring juicy pan-seared chicken, crunchy Honeycrisp apples, tender pears, and earthy kale and arugula, this salad is elevated with a creamy balsamic dressing. It is a nutritious, visually stunning dish perfect for cozy brunches or satisfying weeknight dinners. The combination of chewy cranberries, toasted almonds, and velvety dressing creates a sophisticated harmony of flavors that is guaranteed to impress at any table.
Ingredients
1 lb chicken breasts, trimmed and halved lengthwise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 tablespoon olive oil
4 cups kale, chopped and stems removed
2 cups arugula
1 Honeycrisp apple, sliced
1 pear, sliced
1/4 cup dried cranberries
1/4 cup toasted almonds, slivered
1/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Instructions
Season chicken breast halves with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat and sear the chicken until cooked through and golden brown on both sides.
Remove chicken from heat, let it rest for a few minutes, then slice into thin strips.
In a small bowl, whisk together the mayonnaise, balsamic vinegar, honey, and Dijon mustard until smooth to create the dressing.
In a large salad bowl, combine the kale and arugula.
Top the greens with the sliced chicken, Honeycrisp apples, pears, dried cranberries, and toasted almonds.
Drizzle with the creamy dressing and toss gently to coat before serving.
Notes
Ensure the kale is massaged slightly to soften the texture if preferred. You can store the dressing separately in the refrigerator for up to 3 days. Use high-quality balsamic vinegar for the best results in the creamy dressing.
Nutrition
- Serving Size: 1 main dish salad
- Calories: 380
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg