Wednesday, July 17, 2013

Creamy Chicken and Kale Salad with Pine Nuts (and BACON)

ON DEMAND - THIS IS FOR YOU, MOLLY! 



So I threw this little dish together for the 4th of July.  I wanted something easy that I could make a bit in advance and it wouldn't get soggy and icky.  But I also wanted it to have intense flavor and pair well with white wine and sangria.  So I took The Best Roast Chicken in the World recipe and baked it the morning of - tin foiled it as required and popped it into the fridge so I could pick up a friend visiting for the weekend from the airport.  When I got back, I tossed the rest of these ingredients together and we were off to celebrate under the fireworks.  Needless to say, it went over pretty well with my girls.  I think Molly harped on me daily for two weeks to post this recipe.  She even came over to my place one afternoon, chicken and lemons in hand, and mandated I make it for her again (true story, I swear)!  So without further or do... here's, like, the best kale salad with yummy chicken, like, ever... oh my god.  And please add bacon. 


INGREDIENTS


1 medium bunch of raw kale (about 4 cups)
2 roasted chicken breasts, deboned, skinned, and cubed
1 tbsp toasted pine nuts
Optional ingredients:
4 strips of crispy bacon
2 oz goat cheese
Dressing:
2 tbsp poppy seed dressing (I'm bad and store bought mine in a pinch.  Watch this space for a homemade recipe)
1 tbsp lemon juice
1 tbsp GOOD olive oil
Salt & Peppa to taste


TOOLS REQUIRED:

Big Ass Bowl and a picnic backpack if you're so inclined (best impulse purchase ever).                         

INSTRUCTIONS:


1. Make The Best Roast Chicken in the World (1/2 recipe) and refrigerate until ready to use.

2. Prep your kale.  Tug off any thick stems and rip leaves into bite size pieces.  Rinse and dry well.  Throw into a big bowl.



3. Cut your chicken breasts off the bone and remove that crunchy skin (go ahead and eat it, I won't judge!).  Dice up into bite sized cubes and toss into the kale. Dress with the poppy seed dressing, oil, lemon juice, salt and peppa.  Careful not to overdo it.  If the salad sits for 15-20 minutes, the flavors will blend and intensify so don't get scared if it starts off a bit too sweet.  

4. Toast your pine nuts on medium head in a small pan watching incredibly closely as these babies are prone to burning,  Toss into the salad with any other add-on ingredients (bacon and goat cheese highly recommended) and serve after chilling for 15-20 minutes.  

SERVES 4 (or 2 very hungry Molly's)


Without Bacon

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