Kale Salad with Chicken Recipe

Name: Kale Salad with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 4-by- 1/2-inch slices peasant bread; 2 garlic cloves1 peeled, 1 minced; 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce); 4 anchovies, minced; 3 tablespoons malt vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon Worcestershire sauce; 1/3 cup extra-virgin olive oil; Salt; Freshly ground pepper; 1/2 pound Tuscan kalestems trimmed, leaves thinly sliced crosswise; Two 3-ounce jars cocktail onions, drained and halved; 3 cups shredded rotisserie chicken

Servings: persons

Four 4-by- 1/2-inch slices peasant bread
2 garlic cloves1 peeled, 1 minced
1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
4 anchovies, minced
3 tablespoons malt vinegar
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1/3 cup extra-virgin olive oil
Salt
Freshly ground pepper
1/2 pound Tuscan kalestems trimmed, leaves thinly sliced crosswise
Two 3-ounce jars cocktail onions, drained and halved
3 cups shredded rotisserie chicken

1
Preheat the oven to 350.
2
Arrange the bread on a baking sheet and toast for 10 minutes, until crisp.
3
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.
4
Let cool, then break into 1-inch croutons.
5
In a small bowl, whisk the anchovies, minced garlic, vinegar, lemon juice, Worcestershire and the remaining 2 tablespoons of cheese.
6
Whisk in the oil; season the dressing with salt and pepper.
7
In a large bowl, toss the kale with 6 tablespoons of the dressing.
8
Let stand for 3 minutes.
9
Add the onions, chicken, croutons and remaining dressing.
10
Toss and serve.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Four 4-by- 1/2-inch slices peasant bread, 2 garlic cloves1 peeled, 1 minced, 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce), 4 anchovies, minced, and more.

Yes, Kale Salad with Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale Salad with Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions