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extra-virgin olive oil chicken breasts salt Bread kale leaves Parmesan pine nuts mustard sherry vinegar shallot
Viewed: 104 - Published at: 8 years agoIngredients
- 1/2 cup plus 3 tablespoons extra virgin olive oil
- 2 (6 ounce) boneless, skinless chicken breasts
- salt and freshly ground pepper
- 5 slices good bread
- 8 - 10 Tuscan kale leaves
- 1/2 cup parmesan, shaved
- 2 tablespoons pine nuts, toasted
- 1 tablespoon Dijon mustard
- 1 teaspoon sherry vinegar
- 1 teaspoon shallot, finely chopped
Method
- Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
- Season the chicken with salt and pepper and saute until cooked through, 5 to 6 minutes per side.
- Remove from the skillet and let rest while you make the salad.
- Meanwhile, preheat the oven to 400F, with a rack in the middle position.
- Cut off the crusts of the bread and cut the bread into 1/2-inch-thick strips.
- Place it on a baking sheet, drizzle with 2 tablespoons of the oil, and bake until the croutons are golden, 3 to 4 minutes.
- Cut off and discard the stems of the kale and cut the rest into thin strips.
- Gently massage the kale to break up the fibers a bit, then soak the leaves in a bowl of ice water.
- Slice the chicken.
- Dry the kale with paper towels and divide it among four bowls.
- Add the croutons, sliced chicken, Parmesan and pine nuts.
- Season with salt and pepper.
- In a jar or small bowl, shake or mix the remaining 1/2 cup oil, mustard, vinegar and shallot until creamy.
- Season with salt and pepper.
- Pour the dressing over the salad, toss and serve.
