The wrap is an easy dinner idea to use rotisseries chicken. I had leftover chicken from the ginger peanut dish earlier this week, so a quick dinner idea was to turn it into curried chicken and stuff it in a wrap with mixed greens. Nothing special there. But. The kale salad. SO good. Remember my post about end of year luncheons? Well this year, at the same luncheon I took the ham and cheese quiche, a friend brought this kale salad and it was unbelievably good. I've only had kale cooked (either baked or sauteed), and never gave any thought to eating it raw. This recipe will change your mind about eating kale raw, or eating kale at all for that matter.
2 cups shredded rotisserie chicken
1/4 cup light mayo
1 tsp curry powder
1/4 tsp kosher salt + 1/8 tsp fresh ground black pepper
2 celery stalks, chopped
2-3 scallions, chopped
Whole wheat wraps
Mixed salad greens
In a large bowl, combine the chicken through scallions. Refrigerate up to a day, or serve once it's prepared. I typically make this kind of thing the afternoon before serving it for dinner (or the morning before serving it for lunch)...usually a few hours in the refrigerator will give the flavors time to marry. Serve the chicken mixture in a wrap with a few salad greens.
1 bunch of kale, separated from stems and torn into pieces
1/4 cup olive oil
1/4 cup pine nuts
2 oz. cotija cheese, crumbled
1/4 cup dried cranberries, diced
Place the kale pieces in a large bowl and set next to the stove for quick access. Heat the olive oil in a heavy bottomed skillet over high heat. As soon as the oil begins to ripple a bit, gently add the pine nuts and swirl the pan constantly as they brown, about 30 seconds. It is very easy to burn these, so make sure the skillet is constantly swirling...also the oil is very hot and will pop so watch out!
As soon as the pine nuts begin to brown, immediately remove from heat and pour the entire contents of the skillet over the kale. Quickly toss, over and over, to coat and wilt the kale, about a minute straight.
Toss in the cheese and cranberries and serve immediately. PS, this dish is not good leftover, so plan to consume it all.
The cotija cheese is a Mexican cheese, akin to queso fresco. It crumbles well and does not really melt...exactly what you want for this recipe.
Place the kale pieces in a large bowl and set next to the stove for quick access. Heat the olive oil in a heavy bottomed skillet over high heat. As soon as the oil begins to ripple a bit, gently add the pine nuts and swirl the pan constantly as they brown, about 30 seconds. It is very easy to burn these, so make sure the skillet is constantly swirling...also the oil is very hot and will pop so watch out!
As soon as the pine nuts begin to brown, immediately remove from heat and pour the entire contents of the skillet over the kale. Quickly toss, over and over, to coat and wilt the kale, about a minute straight.
Toss in the cheese and cranberries and serve immediately. PS, this dish is not good leftover, so plan to consume it all.
The cotija cheese is a Mexican cheese, akin to queso fresco. It crumbles well and does not really melt...exactly what you want for this recipe.
A few places in Aspen serve Kale salads. Im still not brave enough to try it.
ReplyDeletewell it is good, but you probably would not like it...a little too granola for your anti-veggie taste :) ... but I would be happy to make it for you next time you're here and you can judge for yourself!
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