Cashew-Crusted Chicken and Wilted Kale Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE CHICKEN: Preheat the oven to 425°F.

Step 2

Lightly brush olive oil on a medium baking sheet.

Step 3

WHISK together the egg and 1 tablespoon olive oil in a shallow dish.

Step 4

In another shallow dish, stir together the flour, cashews, salt, and pepper.

Step 5

Dip each tenderloin into the egg, turning to coat.

Step 6

Allow the excess to drip off, then dip into the cashew mixture, turning to coat.

Step 7

Place on the prepared pan.

Step 8

BAKE the chicken, turning once halfway through cooking, until the in- ternal temperature is 165°F and the chicken is no longer pink, 15 to 18 minutes.

Step 9

MAKE THE SALAD: Meanwhile, in a large skillet, cook the bacon, stirring, until browned and crisp.

Step 10

Using a slotted spoon, transfer the bacon to a plate lined with paper towels, reserving the bacon fat in the skillet.

Step 11

Add the kale and onion to the skillet with the bacon fat.

Step 12

Cook, tossing fre- quently with tongs, until the kale is wilted and tender, 2 to 3 minutes.

Step 13

REMOVE the skillet from the heat.

Step 14

Stir in the cooked bacon, carrot, and tomatoes.

Step 15

Serve the chicken on top of the kale salad.

Step 16

Sprinkle with the cashews.

Step 17

TIP To toast cashews, heat in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.