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Garlicky Chicken with Kale Salad plus Roasted Carrot, Apple & Creamy Lemon Fig Dressing

Low-carb, high-flavor dinner idea–if it’s what you’re looking for (and we’re pretty sure it is) then we’ve got the dish for you. It starts with a salad of kale, crispy sliced apple, and tender roasted carrots; it’s tossed with a creamy, sweet, spicy lemon-fig dressing and showered with crunchy almonds. Then it’s topped with warm, garlicky sliced chicken and drizzled with more sweet ’n’ spicy dressing. That’s about all the flavor and texture you could ask for in a weeknight dinner.

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Carb Smart Seasonal dinners apple-lovers
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 6 oz carrot
  • 4 oz kale
  • 1 lemon
  • 10 oz chicken cutlets
  • 1 tsp garlic powder
  • 2 tbsp mayonnaise
  • 1 fig jam
  • 2 tsp dijon mustard
  • 1 tsp hot sauce
  • 1 apple
  • 0.5 oz sliced almonds
  • 10 tsp olive oil
  • 2 tsp cooking oil
  • salt
  • pepper
  • 12 oz carrot
  • 8 oz kale
  • 1 lemon
  • 20 oz chicken cutlets
  • 2 tsp garlic powder
  • 4 tbsp mayonnaise
  • 2 fig jams
  • 4 tsp dijon mustard
  • 2 tsp hot sauce
  • 1 apple
  • 1 oz sliced almonds
  • 19 tsp olive oil
  • 3 tsp cooking oil
  • salt
  • pepper

Instructions

  1. • Adjust rack to top position and
    preheat oven to 425 degrees. Wash
    and dry produce.
    • Trim, peel, and cut carrots on a
    diagonal into ½-inch-thick pieces.
    Remove and discard any large stems
    from kale; chop leaves into bite-size
    pieces. Quarter lemon.
  2. • Toss carrots on a baking sheet with a
    drizzle of olive oil, salt, and pepper.
    Roast on top rack until tender,
    20-25 minutes.
  3. • In a large bowl, combine kale, a
    drizzle of oil (large drizzle for
    4 servings), and a pinch of salt. Using
    your hands, massage kale (similar to
    how you would knead dough) until
    leaves are tender, 1 minute. TIP: Don’t
    skip this step—massaging helps the
    kale leaves wilt slightly, lending a
    tender (never fibrous!) texture.
  4. • Pat chicken* dry with paper towels
    and season all over with garlic
    powder, salt, and pepper.
    • Heat a drizzle of oil in a large pan over
    medium heat. Add chicken and cook
    until browned and cooked through,
    3-5 minutes per side. (TIP: Lower heat
    if chicken browns too quickly.) Transfer
    to a cutting board to rest.
  5. • While chicken cooks, in a medium
    bowl, whisk together mayonnaise, jam,
    mustard, hot sauce, juice from half
    the lemon (juice from whole lemon
    for 4 servings), and 3 TBSP olive oil
    (6 TBSP for 4). (TIP: If you like things less
    spicy, use half the hot sauce.) Taste and
    season with salt and pepper.
    • Thinly slice half the apple (whole apple
    for 4).
  6. • Slice chicken crosswise.
    • Add ¾ of the dressing to bowl with
    kale; toss to coat. Add roasted carrots,
    sliced apple, and half the almonds.
    Toss to combine; taste and season with
    salt and pepper if desired.
    • Divide salad between bowls; top with
    chicken. Drizzle remaining dressing
    over chicken and garnish with
    remaining almonds. Serve.
    Chicken is fully cooked when internal temperature reaches 165°.