Chicken Caesar Salad With Crispy Kale
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
38
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cloves
Garlic (crushed)1 tbsp
Dijon Mustard1 tbsp
Apple Cider Vinegar8 stalks
Kale (trimmed)3 cups
Baby Spinach Leaves (75g)1 cup
Pine Nut (80g)Directions:
1
To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy
2
Gradually add half the oil, whisking continuously until combined
3
Gradually add the vinegar and the remaining oil, whisking to combine
4
Set aside
5
To make the crispy kale, preheat oven to 300°F (150°C)
6
Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat
7
Place in a single layer on baking trays lined with non-stick baking paper
8
Bake for 15–20 minutes or until crisp, and set aside
9
Brush the chicken with oil and sprinkle with salt and pepper
10
Heat a grill pan or barbecue over high heat
11
Cook the chicken for 2–3 minutes each side or until cooked through
12
Slice the chicken and place in a large bowl
13
Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine
14
Divide between serving plates and top with crispy kale and the dressing to serve
15
To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy
16
Gradually add half the oil, whisking continuously until combined
17
Gradually add the vinegar and the remaining oil, whisking to combine
18
Set aside
19
To make the crispy kale, preheat oven to 300°F (150°C)
20
Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat
21
Place in a single layer on baking trays lined with non-stick baking paper
22
Bake for 15–20 minutes or until crisp, and set aside
23
Brush the chicken with oil and sprinkle with salt and pepper
24
Heat a grill pan or barbecue over high heat
25
Cook the chicken for 2–3 minutes each side or until cooked through
26
Slice the chicken and place in a large bowl
27
Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine
28
Divide between serving plates and top with crispy kale and the dressing to serve