Barbecue Kale and Chicken Salad

Instructions

1. 1

   Preheat the grill, setting the burners to high. Oil the grate.

2. 2

   In a bowl, combine the oil, garlic, lemon zest and juice, tarragon and red pepper flakes. Season with salt and pepper.

3. 3

   Place 3 tbsp (45 ml) of the dressing in another bowl and add the chicken. Season with salt and pepper. Mix well to coat the chicken in the dressing. Set aside.

4. 4

   Add the mayonnaise to the remaining dressing. Whisk to combine. Adjust the seasoning. Refrigerate until ready to serve.

5. 5

   Cook the chicken on one side of the grill for 6 to 8 minutes on each side or until cooked through. At the same time, place the bread on the other side of the barbecue and grill for 3 minutes on each side. Set the chicken and bread aside on a large plate.

6. 6

   Grill the kale leaves for 1 to 2 minutes on each side or until the leaves are tender and slightly charred (see note). Set aside on the plate with the chicken.

7. 7

   On a work surface, using a small knife, separate the kale leaves from the stems. Compost the stems. Coarsely chop the leaves as needed and place in a large bowl. Thinly slice the chicken and dice the bread. Add the chicken and bread to the bowl of kale. Add the lettuce and radishes.

8. 8

   Pour the mayonnaise dressing over the salad and toss well. Transfer the salad to a large serving dish.