Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Kale Salad With Chicken and Hazelnuts
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 38 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 124 milligrams
- Sodium
- 751 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 2 grams
- Sugar
- 5 grams
- Protein
- 47 grams
This dinner salad closely resembles a chicken Caesar salad. In this version, the creamy dressing is made from blending toasted hazelnuts with honey, sherry vinegar and olive oil. Sturdy kale is the perfect green for this hearty dressing, served with pan-roasted chicken breasts and finished with crunchy hazelnuts and shavings of Manchego cheese.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 38 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 124 milligrams
- Sodium
- 751 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 2 grams
- Sugar
- 5 grams
- Protein
- 47 grams
Ingredients
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Directions
- Combine the whole hazelnuts, 3 tablespoons olive oil, the honey and 1/2 teaspoon each salt and pepper in a blender and blend until a chunky paste forms. With the machine running, slowly drizzle in the vinegar and 3 tablespoons water to make a smooth dressing; season with salt and pepper. Scrape the dressing into a large bowl. Stir in the shallot.
- Spread out the kale leaves on a large cutting board and, with the blunt side of a chef’s knife, hit the kale to tenderize it. Chop into bite-size pieces (you should have about 8 cups). Add to the bowl with the dressing; using your fingers, massage the kale with the dressing until well coated. Set aside to let the kale wilt.
- Place the chicken breasts between 2 large pieces of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on the bottom, 4 to 5 minutes (reduce the heat to medium if needed). Flip the chicken and cook through, 3 to 4 more minutes. Transfer to a cutting board to rest.
- Add the chopped hazelnuts to the kale along with half the cheese; toss well. Divide the salad among plates or shallow bowls. Slice the chicken into strips and add to the salads; top with the remaining cheese.
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