Featured Recipe
Grilled Kale Chicken Salad
By Kate
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Boneless skinless chicken thighs tossed in a citrus-herb marinade grilled alongside slices of crusty sourdough bread and kale leaves. Crisp radishes add bite. A tangy creamy dressing made by whisking reserved marinade with Greek yogurt brings it all together. Emphasis on high heat grilling for smoky char and caramelization. Salad components combined at the end to maintain texture contrast. Versatile, rustic meal, no nuts or dairy, easy tweaks for pantry limits. Time guides are approximate; sight and touch matter most when judging doneness and readiness.
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Prep:
30 min
Cook:
20 min
Total:
50 min
Serves:
4 servings
salad
grilling
chicken
healthy
Introduction
Charred edges crackle. Zing from lemon jumps out the moment marinade hits chicken. Garlic fragrance, except mild now, boosted by tarragon’s faint licorice note. Skip the plastic-wrapped limp lettuce experiences — kale and frisée bring texture and a touch of bitter green that slices through the creamy dressing. Radishes punctuate with crunch, color. Bread’s no afterthought; it’s a vehicle for sauce, charred for bite, integral. Salad built methodically but assembled just before serving — preserves crunch and freshness. Paired with smoky grilled chicken, makes a filling meal, satisfying but never heavy. Simple ingredients, complex layers — no need for fancy tricks.
Ingredients
About the ingredients
Olive oil quality matters — go extra virgin for flavor but use regular if cooking at very high temps to prevent burning. Garlic’s potency varies; taste raw, then decide whether to add more. Tarragon can be tricky: fresh preferred, but dried works if finely crushed. If sensitive to spice, omit crushed red pepper flakes or substitute with paprika for milder smoky depth. Mayonnaise can be swapped with Greek yogurt or even avocado for creamy texture and tang without dairy. Sourdough bread offers sturdy chew and open crumb; use country or pain de campagne. Kale — lacinato or dinosaur kale works well but tough stems must be removed to avoid fibrous bites. Radishes sliced thin are key — thick slices lose crunch and invite bitterness. If no grill available, adapt with hot pan and broiler as fallback; marinade flavors benefit from charring but char not mandatory.
Method
Technique Tips
High heat grilling unlocks flavors — crucial for caramelization and texture contrast between chicken and salad components. Chicken curiosity: pressing lightly tests doneness better than timers alone; springy, firm indicates ready. Resting chicken after grilling keeps juices restless inside meat fibers rather than puddled on plate or board. Keep marinade aside before adding chicken — half for marinating, half for dressing — harnesses the bright citrus notes both raw and cooked. Grilling bread avoids sogginess and lends smoky edge to salad; don’t skip brushing oil or it sticks and dries out unevenly. Kale grilling is less about cooking through and more about heightening flavor and softening stem toughness. Remove stems post-grill to simplify eating and remove stringiness; compost discarded stems. Toss salad at the last moment, dressing coats but doesn’t drown — maintaining contrast critical. Season dressing carefully; citrus marinade can be tart, balance with mayo or yogurt, salt to taste. If prepping ahead, keep dressing and salad separate and combine just before serving to avoid soggy leaves and bread.
Chef's Notes
- 💡 High temps essential for grilling chicken. Visual cues matter. Look for char, crisp edges. Use tongs to flip. Observe texture; time varies.
- 💡 For kale, leave the stems when grilling can lead to chewiness. Remove post-grill. Check for dark spots. Deals with fiber issues.
- 💡 Sourdough's thickness affects grilling time. Thin slices can burn quickly. Brush oil liberally. Monitor closely, aiming for golden color.
- 💡 Dressings can vary; swap mayo for Greek yogurt if looking for lighter options. Use fresh citrus if mayo feels heavy. Balance flavors.
- 💡 When grilling, prep area. Oil grate before anything. Ensures food won’t stick. Timing is key for components; manage whose on grill when.
