May Contain: Egg, Peanuts, Sesame, and Tree Nuts.
Bring 2.5 (5 litres for 4 servings) litres salted water to boil in a large pot. Once boiling, add gigli pasta to pot. Stir once and cook until al dente, about 8 minutes. Drain well in a fine mesh sieve and rinse under cold water until chilled.
Meanwhile, wash kale, tomatoes, and basil. Remove kale leaves from stems and cut leaves into 1/4 inch strips. Slice tomatoes into quarters. Pick and chop basil leaves.
In a large mixing bowl, combine vinegar, honey, yogurt, Worcestershire sauce, and both grainy mustard and red pepper flakes to taste. Whisk well. Add chopped basil and tomatoes to bowl.
Drain diced chicken and pat dry with paper towel. Season with salt, pepper, garlic, and herbes de provence. Toss well. Heat 2 tbsp. (1/4 cup for 4 servings) olive oil in a large skillet over medium. Add chicken and cook for about 5-6 minutes, stirring occasionally until cooked through. When cooked to 165°F, turn off heat and add kale to chicken. Stir and set aside.
Finish Chicken Salad
Stir cooked pasta, chicken and kale to same mixing bowl with dressing and tomatoes. Season with salt and pepper to taste and serve. Enjoy.