Blueberry Maple Chicken Kale Salad with Warm Bacon Vinaigrette
 
Makes 4 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 chicken cutlets
  • 1½ teaspoons salt, divided
  • ¼ teaspoon ground black pepper
  • 1 small shallot, thinly sliced
  • 2 cups fresh blueberries
  • ⅓ 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 oil and butter over medium heat until butter is melted and bubbly. Sprinkle chicken with ½ teaspoon salt and pepper. Add chicken to skillet; increase heat to medium-high. Sear both sides of chicken until lightly browned. Remove from pan, and set aside.
  3. Add shallot to skillet; cook until softened and lightly caramelized, 3 to 4 minutes. Add blueberries, and cook for 1 minute. Stir in maple syrup and remaining 1 teaspoon salt; simmer for 10 minutes. Place chicken on top of blueberries
  4. Bake until a meat thermometer inserted in thickest portion of chicken registers 165°, 5 to 10 minutes. Toss baby kale with Warm Bacon Vinaigrette. Place chicken atop salad, and drizzle with blueberry sauce from pan.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blueberry-maple-chicken-kale-salad-warm-bacon-vinaigrette/