Barbecue Kale and Chicken Salad
Barbecue Kale and Chicken Salad
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 garlic clove, finely grated
- 2 lemons, zest finely grated and juiced
- 1/2 tsp dried tarragon
- 1/4 tsp red pepper flakes
- 1 1/2 lb (675 g) boneless, skinless chicken thighs (see note)
- 1/3 cup (75 ml) mayonnaise
- 2 slices country bread, ½ inch (1.5 cm) thick, lightly oiled
- 1 bunch kale, leaves lightly oiled
- 3 cups (135 g) curly-leaf lettuce, torn
- 2 radishes, thinly sliced on a mandoline
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- In a bowl, combine the oil, garlic, lemon zest and juice, tarragon and red pepper flakes. Season with salt and pepper.
- 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.
- Add the mayonnaise to the remaining dressing. Whisk to combine. Adjust the seasoning. Refrigerate until ready to serve.
- 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.
- 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.
- 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.
- Pour the mayonnaise dressing over the salad and toss well. Transfer the salad to a large serving dish.
Barbecue Kale and Chicken Salad