Kale Salad With Chicken and Hazelnuts

Directions

Combine the whole hazelnuts, 3 tablespoons olive oil, the honey and 1/2 teaspoon each salt and pepper in a blender and blend until a chunky paste forms. With the machine running, slowly drizzle in the vinegar and 3 tablespoons water to make a smooth dressing; season with salt and pepper. Scrape the dressing into a large bowl. Stir in the shallot.
Spread out the kale leaves on a large cutting board and, with the blunt side of a chef’s knife, hit the kale to tenderize it. Chop into bite-size pieces (you should have about 8 cups). Add to the bowl with the dressing; using your fingers, massage the kale with the dressing until well coated. Set aside to let the kale wilt.
Place the chicken breasts between 2 large pieces of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on the bottom, 4 to 5 minutes (reduce the heat to medium if needed). Flip the chicken and cook through, 3 to 4 more minutes. Transfer to a cutting board to rest.
Add the chopped hazelnuts to the kale along with half the cheese; toss well. Divide the salad among plates or shallow bowls. Slice the chicken into strips and add to the salads; top with the remaining cheese.

Photograph by Andrew Purcell