Chicken Caesar Salad With Crispy Kale Recipes

CRISPY CHICKEN CAESAR SALAD

Steps:

• Place all dressing ingredients in a bowl and whisk well. Store in the fridge until you finish the remainder of the salad.
• Wash and clean the romaine lettuce well. Place on a rack or kitchen towel to dry while you prepare the chicken.
• To prepare the chicken, clean off all filmy skin from the chicken. In one bowl, whisk together the egg, garlic, lemon juice, salt and black pepper. Place in the chicken strip and coat well.
• In another bowl, mix together the crust ingredients. Dip in each strip seperately to coat very well and line them on a non-stick sheet pan (or use parchment paper).
• Spray generously with avocado oil and bake in a pre-heated 400 degree oven for 10 minutes. Flip over, spray and bake the other side for another 10 minutes.
• Remove from the oven and let them cool before cutting them into smaller pieces.
• Cut the romaine lettuce and place in a bowl. Toss with half of the dressing.
• In a large dish, place the romaine lettuce on the bottom. Then add the chicken and croutons. Pour over some extra dressing if needed and top with shaved parmesan cheese.
• If you have leftover dressing, save in the fridge for later use. Can last up to 2-3 days.

CHICKEN CAESAR SALAD WITH CRISPY KALE

Steps:

• 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.
• 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.
• 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.

KALE CAESAR SALAD [SWEETGREEN COPYCAT RECIPE]

Steps:

• Shred kale
• Chop romaine
• Slice grape tomatoes in half
• Dice prepped chicken
• Divide greens into 4 bowls (about 1 1/2 cups of greens per bowl)
• Add chicken and tomatoes, dividing evenly (about 3/4 cup of diced chicken and 1/2 cup of tomatoes)
• Add 8 Parmesan Whisps into each bowl
• Divide shaved Parmesan among all the bowls
• Drizzle 2 T of dressing onto each bowl
• Finish with a squeeze of lime over each bowl. I like to also garnish with a lime wedge so I can add more lime later.

KALE CHICKEN CAESAR SALAD

Steps:

• De-rib kale by removing hard stems. Thoroughly wash in salad spinner or large bowl, spin or pat dry.
• Preheat oven to 425 degrees Fahrenheit.
• Preheat oven to 375 degrees Fahrenheit.
• 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.
• Tear or chop kale into bite sized pieces.
• Using a meat mallet, pound chicken to 1.5 cm/0.6" at the thickest part.
• In a large bowl, combine bread, olive oil, salt and pepper. Toss.
• 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.
• 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.
• 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.
• 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.
• 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.
• Add croutons and place desired amount of sliced chicken on salad.
• 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.
• Once oil is completely incorporated, add Parmesan and black pepper and mix. Taste and adjust seasoning with salt, if needed.
• Salad can be topped with vegetarian options like roasted sweet potato or roasted chickpeas if desired.
• Remove from oven and wait 3-5 minutes before slicing.