Poulet Rôti Kale Salad Recipe
roasted chicken, black Tuscan kale, crunchy golden beets, green apple, feta, candied pecans, Champagne vinaigrette
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Ingredients
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Roasted Chicken
Kale Salad
Champagne Vinaigrette
Method
Roasted Chicken
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels.
- 2
- 3
Roast the Chicken
Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Kale Salad
- 4
Prepare the Kale
Wash the black Tuscan kale thoroughly. Remove the thick stems and tear the leaves into bite-sized pieces.
- 5
Roast the Beets
Wash the golden beets, wrap them in aluminum foil, and roast in the oven alongside the chicken for about 45 minutes, or until tender. Let cool, then peel and slice.
- 6
Slice the Apple
Core the green apple and slice it into thin wedges.
- 7
Combine Salad Ingredients
In a large salad bowl, combine the kale, sliced golden beets, apple wedges, crumbled feta cheese, and candied pecans.
Champagne Vinaigrette
- 8
Make the Vinaigrette
In a small bowl, whisk together the Champagne vinegar, Dijon mustard, honey, olive oil, salt, and black pepper until well combined.
- 9
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine.