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Antoni Porowski’s Warm Kale & Chicken Salad with Toasted Hazelnuts and Croutons


*Serves 4

½ C hazelnuts (with or without skins)
½ C extra virgin olive oil
4 C torn country bread (1 1/2-inch pieces)
Kosher Salt & Black Pepper
1 small garlic clove, gently smashed and peeled
4 anchovy fillets
¼ tsp red pepper flakes
3 T fresh lemon juice
8 C torn Tuscan or other kale (from ½-pound bunch)
3 C shredded rotisserie chicken
¼ C raisins


Heat oven to 350 degrees.

Spread the nuts on a small baking sheet and bake until fragrant and toasted, 10-12 minutes.
(If using nuts with skins, rub them in a clean towel to remove most of the skins – it’s ok if they don’t all come off) Let cool, then coarsely chop.

Meanwhile, heat 1/3 inch of oil in a medium skillet over medium-high heat until it ripples.
Add the bread in a single layer and fry undisturbed until the pieces are lightly golden on the bottom, about 1 minute.
Turn and continue frying until just lightly golden, 1-2 minutes more.
Remove the pan from the heat and transfer the croutons to paper towels to drain.
Season with salt and pepper while warm.

Remove any bread bits from the skillet, then pour the oil into a measuring cup. Add more oil as needed to make 1/3 cup, then return the oil to the skillet.
Add the garlic, anchovies, and red pepper flakes. Heat until warm and fragrant, about 1 minute.
Remove the pan from the heat and whisk in the lemon juice and ¼ teaspoon salt.

Combine the kale, chicken, and half of the hazelnuts and raisins in a bowl.
Pour on the dressing and season with salt.
Toss to combine.
Arrange the salad on plates.
Top with the remaining nuts and raisins and serve!