This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Richard Blais' Refrigerator Raider Salad


  • Baby kale, 2 bags, roughly 3 quarts by volume loosely packed
  • Ripe pear, 2 pears cut in wedges
  • Hazelnuts toasted 1 cup
  • Chickpeas 2 small cans or 2 cups
  • Red onion slices 1 small onion sliced
  • Parmesan shavings 3/4 cup
  • Rotisserie chicken meat 3/4 cup
  • Crispy chicken skin from 1 bird
  • Salami, sliced 1/2 cup
  • Balsamic vinaigrette - to taste
  • Black pepper - a few twists from a mill
  • Tarragon or basil chopped - 2 tablespoon


Serves: 4-6


For the skin, simply lay some roasted chicken skin on a cookie sheet and bake low ( 300 degree ) until crispy. Maybe 15 minutes or so.

In a large salad bowl, simply toss all the ingredients lightly with the vinaigrette and top with the Parmesan shavings & chicken skin !