dinner · american
Warm-Spiced Chicken Kale Salad with Pear, Pecans & Maple-Dijon
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Instructions
1
Rinse the quinoa in a fine-mesh sieve, combine it with the water and salt in a small pot, cover, and bring to a boil over high heat.
2
While the water heats, strip the kale leaves from their stems, stack them, and slice into thin ribbons.
3
Once boiling, reduce the heat to low and simmer covered for 15 minutes until the water is fully absorbed.
4
Pile the kale into the large salad bowl, halve the lemon, and squeeze one half over it with olive oil and salt.
5
Massage the kale with your hands for 1 to 2 minutes until it turns dark green, glossy, and shrinks by about a third.
6
Whisk olive oil, apple cider vinegar, maple syrup, dijon, and a pinch of salt in a small bowl until glossy and emulsified.
7
Set a 12-inch skillet over medium heat and add the pecans to the dry pan.
8
While the pecans toast, pat the chicken dry and rub both sides with paprika, cumin, cinnamon, salt, and pepper on a plate.
9
Toast the pecans 3 to 4 minutes, stirring often, until a shade darker and smelling nutty, then tip them into a corner of the salad bowl.
10
Add olive oil to the skillet, raise the heat to medium-high, and lay in the thighs smooth side down.
11
Sear undisturbed 5 to 6 minutes until the spice crust turns deep mahogany and the thighs release cleanly from the pan.
12
While the chicken sears, core and thinly slice the pear, lay it over the kale, and squeeze the remaining lemon half over it.
13
Flip the thighs and cook 4 to 5 minutes more until firm and the juices run clear, or 175 F inside.
14
Meanwhile, pull the quinoa off the heat once the water is absorbed and leave it covered to steam.
15
Move the chicken to the clean cutting board and rest 3 minutes so the juices settle back into the meat.
16
Fluff the quinoa with a fork and spoon it over the kale with the cranberries; the sturdy kale only softens slightly under the warm grain.
17
Slice the chicken across the grain into thin strips, then pour the vinaigrette over the salad, toss until every leaf is coated, and divide between plates.
18
Top with the sliced chicken and crumble the goat cheese over each plate right before serving.
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