TasteToronto | Kale Chicken Caesar Salad

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Kale Chicken Caesar Salad

Easy

Kale Chicken Caesar Salad

Nadia Boachie

Nadia Boachie

Kale Chicken Caesar Salad

Yields:

2 Servings

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 20 mins

Method

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. 

Tags:

Cooking At Home

Toronto Recipes

Kale Chicken Caesar Salad

Easy

Kale Chicken Caesar Salad

Nadia Boachie

Nadia Boachie

Kale Chicken Caesar Salad

Yields:

2 Servings

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 20 mins

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

Send list of ingredients to myself

Method

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. 

Tags:

Cooking At Home

Toronto Recipes

Kale Chicken Caesar Salad