4 to 6 servings
YouTube instructional video is at the bottom
What you’ll need
1/2-pound fresh Kale or Romaine or iceberg lettuce
2 Roma tomatoes
Chopped Red Cabbage
Matchstick carrots
Sliced black olives
Unsalted butter
Thin sliced smoked bacon
1-pound boneless skinless chicken thighs
Light mayonnaise
Mustard
Sweet relish
Honey
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Onion powder
Garlic powder
Smoked paprika
Tools you’ll need
Cast iron skillet
Mesh strainer
Salad spinner
Whisk
Preparation of ingredients
Kale
Step 1- Remove stem from Kale leaves, chop Kale leaves into medium-sized pieces. Add chopped Kale into a mesh strainer with large bowl underneath it filled with water. Add Chopped Kale into the water and stir with your hands.
Step 2- Add chopped Kale into a salad spinner and spin the water from the Kale. Complete a total of 2 spins for the Kale to ensure that most of the water has been removed. Add chopped Kale into a large bowl and set aside.
Red Cabbage
Step 3- Add 4.5 ounces in weight of chopped red cabbage into a salad spinner and spin the water from the cabbage. Add chopped cabbage into a large bowl and set aside.
Step 4- Rinse 2 Roma tomatoes with cold water. Chop into medium-sized pieces and add into a medium-sized bowl.
Chicken thighs
Step 5- Add chicken pieces into a strainer and rinse with cold water. Pat each piece of chicken dry and add onto an 11 by 17-inch baking pan.
Step 6- Melt 4 tablespoons unsalted butter and generously brush butter onto both sides of chicken pieces. From there lightly sprinkle salt, Tony Chachere’s creole seasoning and Chef Paul’s poultry magic onto both sides of the chicken.
Preheat fire to high heat.
Note- Make sure you have a ventilation system turn on or a fan in the window to help remove the smoke.
Step 7- Heat cast iron skillet for 2 minutes. Add chicken pieces into hot skillet. Let sear for 7 to 8 minutes on each side. Remove chicken pieces from skillet and place into a small serving dish to cool. Once the chicken has cooled, cut into medium sized pieces and set aside.
Bacon
Preheat fire to medium heat.
Step 8- Add 8 strips of bacon into a large saucepan. Let fry for 4 minutes on each side. Add bacon onto a serving dish lined with napkins to cool. Once the bacon has cooled, crumble bacon into small pieces using your hands and set aside.
Salad dressing
Note- You can double the recipe if you are serving more people.
Step 9- Add 1/2 cup light mayonnaise, 1 teaspoon mustard, 1 1/2 teaspoons honey, 3 tablespoons sweet relish, 1/4 or 1/8 teaspoon onion powder, 1/8 teaspoon garlic powder, 1/4 teaspoon smoked paprika and 1 1/2 teaspoons sugar into a small bowl. Stir with whisk until combined. Place into fridge for 30 minutes to an hour before serving.
Assembling the salad
Note- You can serve the salad in one large bowl or add the salad into individual bowls.
Step 10- Add 1/2 pound chopped Kale, Romaine or iceberg lettuce, 1.5 ounces in weight 1/2 cup matchstick carrots, 2.5 ounces in weight of chopped red cabbage, 1.5 ounces 1/3 or 1/2 cup sliced black olives, 5 ounces in weight of chopped Roma tomatoes, chopped blackened chicken and bacon bits into a large bowl. Toss ingredients with two large spoons until mixture is combined. Place into fridge for 30 minutes to 1 hour before serving.
YouTube instructional video
