Name: Barbecue Kale and Chicken Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
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

Note from Ricardo

To get supper on the table even faster, RICARDO Mediterranean chicken breasts are available at IGA. Pre-marinated and ready for the grill, they come in handy for evenings when you’re cooking outside.

There’s no need to soften the kale leaves by massaging them with salt before grilling. The trick is to cook them whole on the barbecue, stems intact, to save time!

Barbecue Kale and Chicken Salad

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Ingredients

Preparation

Note from Ricardo

Personal Note