Springtime Salad with Cilantro Citrus Dressing + Crispy Chicken Skin

• 1 batch citrus cilantro dressing
• 1 bunch kale, preferably Tuscan/Dino/Lacniato kale, destemmed and thinly sliced
• 2 handfuls sugar snap peas, sliced on a bias (on an angle)
• 1 small bunch radishes, thinly sliced
• 1 handful asparagus stems, woody ends removed and discarded, remaining stems sliced into bite-sized pieces 
• Shredded rotisserie chicken, as much or as little as you want, skin removed and reserved
• Crumbled sheep’s milk feta for serving

• The Kale: Sub in romaine but you'll want to eyeball how much dressing you add, as kale can handle an astronomical amount of dressing, while other greens need a lot less.
• The Dressing: The dressing is full of cilantro but if it's not your thing, sub in a combo of basil, parsley, dill, and mint. Would be fab. Not going to lie the dressing requires you to whip out the blender and some nights I simply can't be bothered to do that. If you want something simple try my lemon shallot dijon vinaigrette.
• The Spring Veg: Sub in blanched or roasted broccolini or whatever vegetable your heart does desiree.
• The Chicken: Skip it if you want. Or add cooked chickpeas, white beans, or grains to round it out instead.
• The Feta: Skip it to keep it dairy free, sub in goat cheese if you're feeling it.

Prep the salad

1. Add kale to large mixing bowl. Reserve small handful of each: snap peas, radishes, and asparagus, set aside, you’ll use these to top the salad later.
2. Toss kale with remaining snap peas, radishes, asparagus, and shredded rotisserie chicken in the cilantro citrus dressing, really massaging it into the kale.
3. Let salad sit for 30 minutes.

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Crisp the chicken

1. If using, add chicken skin, skin side down into cold cast iron skillet. Turn heat to medium and cook for 5-7 minutes, flipping and pressing occasionally, until chicken skin is golden brown and crackly. Set aside.

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Finish + serve

1. Top salad with reserved snap peas, radishes, and asparagus. Add crumbled feta and crispy chicken skin, if using. Serve and enjoy.

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