Kale Chicken Caesar Salad

15 mins Prep Time

20 mins Cook Time

Written By

Nadia Boachie

This kale caesar is fresh, tasty and healthy all in one! It is the perfect weeknight meal when you're hankering for something satisfying but don't want to over indulge. Making your own croutons and salad dressing really elevates a classic caesar salad. Using kale also adds a twist and this dark leafy green is quite photogenic. This recipe is just a base and can be modified to make a steak caesar salad or even a veggie caesar salad with chickpeas and sweet potatoes. If you are looking for a quick and easy lunch or dinner this is the recipe for you! With summer here, salads are perfect.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Caesar Dressing

3 oil-packed anchovy fillets, minced
1 large garlic clove, minced
3/4 tsp (or more) kosher salt
1/2 tsp ground black pepper
1 large egg yolk
1 1/2 tbsp fresh lemon juice
3/4 tsp Dijon mustard
1/4 cup vegetable oil
2 tbsp olive oil
3 tbsp parmesan

Croutons

1 cup day old sourdough bread or country bread, torn into chunks
2 tbsp olive oil

Oven Baked Chicken

2 chicken breasts
2 tsp olive oil
1 tsp paprika
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
1/4 tsp garlic powder or dried garlic bits
1/2 tsp salt
1/2 tsp pepper

Salad

1 bunch dinosaur kale

Directions

Caesar Dressing

4 Steps

Step 1

Mound anchovies, garlic and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms.
Step 2

Whisk egg yolk, lemon juice and mustard in a medium bowl. Add anchovy mixture and mix until combined. Place a kitchen towel in a medium saucepan, then place bowl in pan.
Step 3

Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue to whisk, gradually adding oil in a slow, steady stream.
Step 4

Once oil is completely incorporated, add Parmesan and black pepper and mix. Taste and adjust seasoning with salt, if needed.

Croutons

3 Steps

Step 1

Preheat oven to 375 degrees Fahrenheit.
Step 2

In a large bowl, combine bread, olive oil, salt and pepper. Toss.
Step 3

Spread the bread cubes out on a sheet pan, giving them plenty of space in between. Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp.

Chicken

5 Steps

Step 1

Preheat oven to 425 degrees Fahrenheit.
Step 2

Using a meat mallet, pound chicken to 1.5 cm/0.6" at the thickest part.
Step 3

Mix seasoning and roughly 2 tsp oil in a medium bowl (feel free to adjust the herbs listed in the ingredient list). Add chicken to bowl and toss to coat.
Step 4

Line baking sheet with foil and place chicken on tray. Bake 18 minutes, or until internal temperature reads 165 degrees Fahrenheit, using a meat thermometer.
Step 5

Remove from oven and wait 3-5 minutes before slicing.

Salad

5 Steps

Step 1

De-rib kale by removing hard stems. Thoroughly wash in salad spinner or large bowl, spin or pat dry.
Step 2

Tear or chop kale into bite sized pieces.
Step 3

In a medium bowl, add kale, a small amount of oil and a pinch of salt. Massage kale with hands for 30 seconds or so to break down tough fibres. Add dressing and mix thoroughly.
Step 4

Add croutons and place desired amount of sliced chicken on salad.
Step 5

Salad can be topped with vegetarian options like roasted sweet potato or roasted chickpeas if desired.