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Chicken Caesar Salad With Crispy Kale

By Donna Hay

5.0

(4)

Top view of chicken Caesar salad with Brussels sprouts and crispy kale on a black plate.
Photo by Chris Court and William Meppem

Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.

Recipe information

  • Yield

    Serves 4

Ingredients

For the dressing:

3 egg yolks
3 cloves garlic, crushed
1 tablespoon Dijon mustard
1/4 cup (60ml) extra virgin olive oil
1 tablespoon apple cider vinegar

For the Crispy Kale:

8 stalks kale, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup (25g) finely grated Parmesan
Sea salt and cracked black pepper

For the chicken and assembly:

4 (200g) chicken breast fillets, trimmed
Extra-virgin olive oil, for brushing
Sea salt and cracked black pepper
1 cup (200g) shredded Brussels sprouts
2 baby cos (romaine) lettuces (360g), trimmed and leaves separated
3 cups (75g) baby spinach leaves
1/2 cup (80g) pine nuts

Preparation

  1. Step 1

    To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy. Gradually add half the oil, whisking continuously until combined. Gradually add the vinegar and the remaining oil, whisking to combine. Set aside.

    Step 2

    To make the crispy kale, preheat oven to 300°F (150°C). Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat. Place in a single layer on baking trays lined with non-stick baking paper. Bake for 15–20 minutes or until crisp, and set aside.

    Step 3

    Brush the chicken with oil and sprinkle with salt and pepper. Heat a grill pan or barbecue over high heat. Cook the chicken for 2–3 minutes each side or until cooked through. Slice the chicken and place in a large bowl. Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine. Divide between serving plates and top with crispy kale and the dressing to serve.

Image may contain: Plant, Food, Turnip, Vegetable, Produce, and Rutabaga
From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladCaesar SaladItalian AmericanItalianEuropeanKaleLeafy GreensVegetableChicken BreastChickenPoultryRomaineLettuceSpinachMainSideLunchDinnerGluten FreeKetoOven BakeGrillingCookbooksHarper Collins

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