This hearty salad, which draws on classic Caesar flavors, offers a winning combination of textures. We’re tossing together juicy chicken, crisp kale and crunchy almonds and radishes. To ensure perfectly tender greens, you’ll massage the kale—or rub the dressing into the leaves by hand. And chefs, don’t be shy with your massage: vigorous rubbing breaks down the leaves’ tough fibers, transforming the kale into a delicious base for the salad!
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Thighs
- 3 Radishes
- 1 Kale
- 1 Garlic
- 3 tbsp Mayonnaise
- 2 tbsp All-Purpose Flour
- 2 tbsp Roasted Almonds
- 2 tbsp Red Wine Vinegar
- 1/4 c Grated Pecorino Cheese
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Roughly chop the almonds. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a medium bowl. Thoroughly wash your hands after handling the chicken.
Make the dressing & massage the kale:
In a bowl, combine the mayonnaise, ⅔ of the vinegar, half the cheese and as much of the garlic paste as you’d like. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. In a large bowl, combine the kale and ¾ of the dressing; season with salt and pepper and toss to coat. Using your hands, vigorously massage the kale for 3 to 4 minutes, or until slightly softened.
Marinate the radishes:
In a bowl, combine the radishes and remaining vinegar. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Coat & cook the chicken:
While the radish marinates, season the chopped chicken with salt and pepper; toss to coat. Add the flour; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated chicken (tapping off any excess flour) in a single layer. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
Finish the salad & plate your dish:
To the bowl of massaged kale, add the cooked chicken, marinated radishes (draining before adding), almonds and remaining dressing. Toss to combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Garnish with the remaining cheese. Enjoy!