chicken caesar salad

with crispy kale

  • 500g (1 lb 2 oz) kale (about 10 stalks), stems removed and leaves torn
  • ¼ cup (60ml/2 fl oz) extra virgin olive oil
  • sea salt and cracked black pepper
  • 400g (14 oz) wholemeal (whole-wheat) sourdough bread (about half a loaf), torn into 2.5cm (1 in) pieces
  • 6 cloves garlic, skin on
  • 2 x 180g (6¼ oz) chicken breast fillets, trimmed 
  • ½ cup (140g/5 oz) plain Greek-style (thick) yoghurt
  • ¼ cup (75g/2½ oz) mayonnaise
  • ⅓ cup (8g/¼ oz) flat-leaf parsley leaves, finely chopped
  • ¼ cup (60ml/2 fl oz) lemon juice
  • 2 teaspoons Dijon mustard
  • 1 baby cos (Romaine) lettuce (150g/5¼ oz), leaves separated
  • ½ cup (40g/1½ oz) finely shaved parmesan
  1. Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper. Place the kale in a largebowl and add 1 tablespoon of the oil. Sprinkle with salt and pepper and toss to combine. Divide between the trays, spread in a single layer and bake for 15 minutes or until very crispy. Allow to cool.
  2. Increase the oven temperature to 200°C (400°F). Line a large baking tray with non-stick baking paper. Place the bread and garlic in a large bowl and add 1½ tablespoons of the oil. Toss to combine and spread over three-quarters of the tray. Place the chicken in the remaining space on the tray and drizzle with the remaining 2 teaspoons of oil. Sprinkle the tray with salt and pepper and roast for 20 minutes or until the bread is golden and the chicken is cooked through.
  3. Squeeze the garlic from its skin into a small bowl and mash into a paste. Add the yoghurt, mayonnaise, parsley, lemon juice, mustard, salt and pepper and mix to combine.
  4. Divide the kale, lettuce leaves, croutons and parmesan between serving bowls. Slice the chicken and arrange in the bowls. Drizzle with the dressing to serve. Serves 4


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