Have you ever massaged your kale? I didn’t understand why kale salads were so popular until I learned the massaging trick. Now it all makes sense. Bitter and tough but loaded with vitamins, minerals, and fiber, kale has a well-deserved reputation as a numero uno leafy green. When you break down its defenses with a little salt and a lot of tough love, it surrenders, becoming less bitter, more flavorful, and able to stand up to dressings for days. This salad has a sweet-and-sour balance—thanks to the lemon, maple, and dates—with a nutty crunch of slivered almonds that complements the acerbic kale leaves.
Remove the tough ribs from the leaves and chop the kale into slivers or bite-sized pieces. Place the leaves in a very large bowl and add
Squeeze the juice from the lemon into a small bowl. Peel and crush the garlic clove and add it to the lemon juice, then whisk in the maple syrup, salt, and red pepper flakes. While you continue to whisk, drizzle in the olive oil. Pour the dressing over the kale and mix with your hands to coat the leaves. Transfer the bowl to the fridge to marinate while you cook the chicken.
Pound the chicken to ½-inch thickness between two pieces of plastic wrap with the smooth side of the meat hammer, then season with the salt and pepper. Warm the oil in a large, nonstick skillet over medium-high heat, 2 minutes. Add the chicken and cook undisturbed until brown on the first side, about 5 minutes. Flip the chicken over, add
Wipe out the skillet with a paper towel and reheat it over medium-high heat. Add the almonds and toast until golden, about 2 minutes. Keep an eye on them; they can burn quickly! Set aside to cool. Pit and chop the dates. Add the almonds and dates to the kale and toss to combine. Shred the chicken with two forks.
Divide the kale among individual serving plates and top with chicken.
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