A sweet blueberry sauce and Warm Bacon Vinaigrette give this Blueberry Maple Chicken Kale Salad lots of delicious flavor.
Blueberry Maple Chicken Kale Salad with Warm Bacon Vinaigrette
Serves: 4
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1⁄2 teaspoons kosher salt, divided
- 1⁄4 teaspoon ground black pepper
- 4 chicken cutlets
- 1 small shallot, thinly sliced
- 2 cups fresh blueberries
- 1⁄3 cup pure maple syrup
- 4 cups fresh baby kale
- Warm Bacon Vinaigrette (recipe follows)
Instructions
- Preheat oven to 350°.
- In a large cast-iron skillet, heat butter and oil over medium heat until butter is melted and bubbly.
- Sprinkle 1⁄2 teaspoon salt and pepper all over chicken. Add chicken to skillet; increase heat to medium-high. Cook until lightly browned on both sides. Remove from skillet, and set aside.
- In same skillet, cook shallot over medium-high heat until softened and lightly caramelized, 3 to 4 minutes. Add blueberries, and cook for 1 minute, stirring occasionally. Stir in maple syrup and remaining 1 teaspoon salt; simmer for 10 minutes. Place chicken on top of blueberries.
- Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 5 to 10 minutes.
- On a serving platter, toss together kale and Warm Bacon Vinaigrette. Place chicken on top salad, and drizzle with blueberry sauce.
Warm Bacon Vinaigrette
Serves: about 2 cups
Ingredients
- 1⁄3 cup bacon drippings
- 2 cloves garlic, minced
- 1⁄2 cup sugar
- 1⁄2 cup water
- 1⁄3 cup apple cider vinegar
- 1⁄4 cup cane vinegar
- 2 tablespoons cane syrup
- 1⁄2 tablespoon Dijon mustard
- 2 teaspoons cold water
- 1 teaspoon cornstarch
- 1⁄4 teaspoon ground black pepper
- 1⁄2 pound bacon, cooked and crumbled
Instructions
- In a medium skillet, heat bacon drippings over high heat. Add garlic; cook until fragrant, about 30 seconds. Add sugar, 1⁄2 cup water, vinegars, cane syrup, and mustard, whisking until combined; bring to a boil.
- In a small bowl, stir together 2 teaspoons cold water and cornstarch. Add cornstarch mixture and pepper to vinaigrette, whisking until thickened, about 30 seconds. Remove from heat, and stir in crumbled bacon.
- Use immediately.
