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
  1. Preheat oven to 350°.
  2. In a large cast-iron skillet, heat butter and oil over medium heat until butter is melted and bubbly.
  3. 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.
  4. 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.
  5. Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 5 to 10 minutes.
  6. On a serving platter, toss together kale and Warm Bacon Vinaigrette. Place chicken on top salad, and drizzle with blueberry sauce.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/blueberry-maple-chicken-kale-salad-with-warm-bacon-vinaigrette/