Ingredients
Scale
PICKLED RADISHES:
- 6 radishes thinly sliced
- 2 Tablespoons red wine vinegar
- 1 Tablespoon extra virgin olive oil
- 4 Tablespoons almonds chopped
CAESAR DRESSING:
- 1/3 cup mayonnaise
- 2 ½ Tablespoons red wine vinegar
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic finely minced or zested
- 1/2 teaspoon black pepper
- ½ cup grated parmesan divided
KALE SALAD:
- 2 bunches kale tough stems removed and roughly chopped
- 6 chicken thighs boneless and skinless
- 4 Tablespoons flour
- Olive oil
- Salt and pepper
Instructions
- In a bowl, combine the radishes, vinegar and olive oil. Season with salt and pepper and toss to coat. Let marinate for at least 10 minutes.
- In a separate bowl, combine mayonnaise, vinegar, olive oil, garlic, black pepper and half of the parmesan cheese. Whisk to combine.
- In a large bowl, combine the kale and dressing. Using your hands, firmly massage the kale for 3-4 minutes, until tenderized slightly. Season with salt and pepper, to taste. Set aside.
- Cut the chicken into 1-inch pieces and place in a large Ziploc bag along with the flour and a pinch of salt and pepper. Seal the bag and shake to coat the chicken pieces evenly.
- In a large nonstick pan, heat a thin layer of oil on medium-high heat until hot. Add the chicken in a single layer and cook, turning occasionally, until golden and cooked through, 8-10 minutes. Transfer to a paper towel lined plate.
- To the bowl of dressed kale, add the cooked chicken, marinated radishes (drained), almonds and remaining cheese. Toss gently to combine and serve.
Notes
Inspired by a recipe from Blue Apron
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main