I made this for the first time the other night and it was a real hit! It makes for great leftovers too! It would be just as easy to grill on the bbq if you don’t want to turn your oven on in this heat.

Ingredients: Serves 4

  • 1 Head Garlic (entire bulb)
  • 16 oz Chicken Breast
  • 2 tsp Paprika
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Cumin
  • 1 tbsp Thyme
  • 1 tsp Black Pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 Lemon (juiced)
  • 2 tbsps Dijon Mustard
  • 4 cups Kale Leaves (ribbed and chopped)
  • 1/2 cup Radishes (thinly sliced)
  • 1/2 cup Cherry Tomatoes (halved)
  1. Preheat oven to 400 . Peel away  skin of  garlic bulb so the cloves are showing. Use a knife to slice top off  garlic head and remove excess skin. Drizzle with olive oil, season with a bit of sea salt and black pepper and wrap in foil. Bake in the oven for 30 minutes.
  2. Remove garlic from oven and set aside until cool. Reduce oven to 350 and lightly oil a baking sheet.
  3. In a bowl, mix together paprika, salt, cayenne pepper, cumin, thyme and black pepper. Rub the chicken breasts with a bit of extra virgin olive oil then coat both sides evenly with the spice mixture.
  4. Heat a cast iron skillet over high heat for 5 minutes or until it is smoking hot. Place the chicken in the hot pan and cook for about 1 minute or until blackened to your liking. Flip and cook for another minute. Then place the chicken breasts on the baking sheet and bake in oven for 10 minutes (or until centre is no longer pink).
  5. Meanwhile, make your creamy garlic dressing by taking your roasted garlic and squeezing it out into a food processor or magic bullet. Add in oil, lemon juice, mustard and season with a bit of sea salt. Blend until creamy.
  6. Add kale leaves, radishes and cherry tomatoes to a large mixing bowl. Toss with desired amount of dressing.
  7. Plate salad and top with blackened chicken. Season with fresh ground pepper. Enjoy!