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Kale Salad with Chicken
© Christina Holmes

Kale Salad with Chicken

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  • ACTIVE: 20 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • •FAST
  • •HEALTHY
  • •STAFF-FAVORITE

“Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which I call ‘oy-chovies,’” says chef Spike Gjerde.

  1. Four 4-by- 1/2-inch slices peasant bread
  2. 2 garlic cloves—1 peeled, 1 minced
  3. 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
  4. 4 anchovies, minced
  5. 3 tablespoons malt vinegar
  6. 2 tablespoons fresh lemon juice
  7. 1 tablespoon Worcestershire sauce
  8. 1/3 cup extra-virgin olive oil
  9. Salt
  10. Freshly ground pepper
  11. 1/2 pound Tuscan kale—stems trimmed, leaves thinly sliced crosswise
  12. Two 3-ounce jars cocktail onions, drained and halved
  13. 3 cups shredded rotisserie chicken
  1. Preheat the oven to 350°. Arrange the bread on a baking sheet and toast for 10 minutes, until crisp. Rub the hot toast with the peeled garlic clove, sprinkle with 2 tablespoons of the cheese and bake for 10 minutes longer, until the cheese browns. Let cool, then break into 1-inch croutons.
  2. In a small bowl, whisk the anchovies, minced garlic, vinegar, lemon juice, Worcestershire and the remaining 2 tablespoons of cheese. Whisk in the oil; season the dressing with salt and pepper.
  3. In a large bowl, toss the kale with 6 tablespoons of the dressing. Let stand for 3 minutes. Add the onions, chicken, croutons and remaining dressing. Toss and serve.
Notes One Serving: 361 cal, 11 gm fat, 4 gm sat fat, 25 gm carb, 2 gm fiber, 40 gm protein.

Suggested Pairing

Fresh, zesty California Sauvignon Blanc.