Two 3-ounce jars cocktail onions, drained and halved
3 cups shredded rotisserie chicken
How to Make It
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.
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.
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.
One Serving: 361 cal, 11 gm fat, 4 gm sat fat, 25 gm carb, 2 gm fiber, 40 gm protein.
Fresh, zesty California Sauvignon Blanc.
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Review Body: Why can't food stylists stick with the method? Pictured here we have whole leaves of baby kale -- cute but not what is described in the method. Thinly sliced kale leaves are far more flavorful and more easily digested than whole, baby or otherwise. Also excellent with romaine leaves, whole or torn.