Barbecue Kale and Chicken Salad | RICARDO

Ingredients

• 3 tbsp (45 ml) olive oil
• 1 garlic clove, finely grated
• 2 lemons, zest finely grated and juiced
• 1/2 tsp dried tarragon
• 1/4 tsp red pepper flakes
• 1 1/2 lb (675 g) boneless, skinless chicken thighs (see note)
• 1/3 cup (75 ml) mayonnaise
• 2 slices country bread, ½ inch (1.5 cm) thick, lightly oiled
• 1 bunch kale, leaves lightly oiled
• 3 cups (135 g) curly-leaf lettuce, torn
• 2 radishes, thinly sliced on a mandoline