Hillstone Kale Salad Food

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KALE SALAD WITH CHICKEN



Kale Salad with Chicken image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/3 cup olive oil, plus more for oiling the grill grates
2 bunches black kale, leaves stripped and roughly chopped (about 8 cups)
1 small red onion, thinly sliced
Zest of 1 lemon and 1 tablespoon juice
Kosher salt and freshly ground black pepper
One 4-ounce log fresh goat cheese, crumbled
8 thin chicken cutlets (about 2 pounds total)
1/3 cup roasted salted almonds, chopped
Prepare an outdoor grill for medium-high heat.

Steps:

  • Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside.
  • Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips.
  • Divide the salad among 4 plates and top with the chicken and almonds.

HOUSTON'S-STYLE KALE SALAD



Houston's-Style Kale Salad image

This 41-year-old restaurant chain added its Asian kale salad to the menu about five years ago-just as kale started taking over the country-and now the dish is a cult favorite. The restaurant goes by 15 different names in 12 states (you may know it as Hillstone or Bandera) and not every location sells the salad, but diners who taste it tend to become obsessed.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon rice vinegar
1 tablespoon honey dijon mustard
1 teaspoon sugar
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
1/3 cup roasted peanut oil
8 cups chopped curly kale leaves (from one 10-ounce bunch)
1 1/2 cups finely shredded green cabbage (about 1/4 small head)
3/4 cup roasted salted peanuts, finely chopped
3/4 cup fresh cilantro
4 scallions, sliced (green parts only)
Kosher salt and freshly ground pepper

Steps:

  • Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
  • Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.

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