A rotisserie bird gets transformed into a creamy, tarragon-spiked chicken salad studded with sweet, tender grapes.
It also works great with leftoverThanksgiving turkey.)
Drain thoroughly using a fine mesh strainer and pat dry before using.
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
This recipe was developed by Tricia Manzanero.
Let cool on baking sheet for 15 minutes.
Stir in chicken and shallot.
Add cooled grapes to chicken mixture using a slotted spoon, reserving juices on baking sheet.
Gently fold until combined.
Dress the kale:
Add 1 teaspoon reserved roasted grape juice to a separate large bowl.
Whisk in remaining 1 tablespoon oil and 1/4 teaspoon mustard.
Add kale and remaining 1/2 teaspoon salt; toss until coated.
Top and serve:
Serve kale topped with chicken mixture and almonds.
Dress the kale just before serving.
