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kale caesar salad in a white bowl
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Kale Caesar Salad with Chicken
Prep Time
20 mins
Cook Time
10 mins
 
Course: Lunch
Servings: 6 people
Author: Jasmin Foster
Ingredients
Croutons
  • 2 cups diced crusty bread
  • 2 tablespoons olive oil
  • kosher salt and black pepper
Dressing
  • 2 minced garlic cloves
  • 1 teaspoon anchovy paste
  • juice of 1 lemon
  • 1 cup good quality mayonnaise
  • ½ teaspoon Worcestershire sauce
  • ½ cup finely grated parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Salad
  • 8 cups shredded kale
  • freshly grated parmesan cheese for garnish
Chicken
  • 1 pound chicken tenderloins
  • kosher salt & pepper
  • ½ teasooon garlic powder
  • ¼ teaspoon paprika
  • 2 tablespoons cooking oil divided
Instructions
  1. Preheat oven to 350 degrees F and line a baking sheet with foil or parchment paper.
  2. Transfer the bread for the croutons to the baking sheet and drizzle with the oil. Toss to coat.
  3. Lightly season with salt and black pepper. Toss again.
  4. Toast in the oven for 10 minutes or until golden and crispy.
  5. Meanwhile, whisk the dressing ingredients together until smooth.
  6. Transfer the shredded kale to a large salad bowl and add two-thirds of the dressing.
  7. Toss then let the kale sit for 4-5 minutes. During this time the leaves will soften.
  8. Remove the croutons from the oven.
  9. Add the remaining dressing to the kale.

  10. Drizzle chicken with 1 tablespoon of cooking oil. Season chicken tenderloins with salt, pepper, and paprika.

  11. Heat a non-stick skillet over medium heat. Add remaining olive oil.

  12. Cook chicken until done.

  13. Assemble salad by serving kale, chicken, croutons and parmesan cheese then serve.

Recipe Notes

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