Kale Chicken Caesar Salad For Two Recipes

KALE CHICKEN CAESAR SALAD

Steps:

• Add freshly torn kale to a large bowl. Add a pinch of fresh sea salt to the kale bowl and gently massage kale with your hands for 3-4 minutes until kale turns to a more forrest green color. Set aside.
• Make caesar dressing in a food processor and set aside.
• Season chicken breasts with salt and pepper on both sides.
• Heat a medium skillet to medium high heat. Add grape seed oil to pan and seasoned chicken breast. Saute for 4-5 minutes per side.
• Remove from pan and slice.
• To a large bowl add kale, parmesan cheese, pepitas, and chicken breast. Serve with caesar dressing on the side.

KALE-CHICKEN CAESAR SALAD FOR TWO

Steps:

• Toss kale with dressing in large bowl. Let stand 10 min.
• Add remaining ingredients; mix lightly.

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.

KALE CAESAR SALAD

Steps:

• Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
• In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
• In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

CHICKEN KALE CAESAR SALAD

Steps:

• For the dressing: Add the mustard, vinegar, Worcestershire sauce, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the cheese and pulse to combine. Taste, adding salt and pepper if needed. Refrigerate the dressing for a few hours before using it on the salad.
• For the croutons: Preheat the oven to 250 degrees F.
• Put the bread cubes on a baking sheet. Heat the olive oil in a small saucepan or skillet over low heat. Crush the garlic and add it to the oil, using a spoon to move the garlic around in the pan. After cooking 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Drizzle the olive oil over the bread cubes and mix together until the bread is well coated. Sprinkle lightly with salt. Bake, shaking the baking sheet occasionally, until the cubes are lightly browned and crisp, 45 minutes to an hour. Let cool.
• For the salad: Put the kale in a bowl and add the sliced roasted chicken. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the dressing over the top of the kale and toss gently to coat. Add the croutons and toss again. Add more dressing if needed. Shave more Parmesan over when serving.
• Preheat the oven to 375 degrees F.
• Drizzle the chicken breasts with olive oil and sprinkle with the thyme, oregano, paprika and some salt and pepper. Put the chicken on a foil-lined roasting pan and roast until cooked through, 30 to 40 minutes.

KALE CAESAR SALAD

Steps:

• Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
• Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

CHICKEN CAESAR SALAD FOR TWO

Steps:

• Brush chicken with oil. Combine the garlic salt, paprika, pepper, basil and oregano; sprinkle over chicken. Grill, uncovered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Arrange romaine and tomato on plates. Cut chicken into strips; place over salads. Drizzle with dressing. Sprinkle with croutons if desired.

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

Steps:

• In a large salad bowl, toss kale, romaine, croutons and cheese. For dressing, combine remaining ingredients in a small bowl; pour over the salad and toss to coat. Serve immediately.

CHOPPED CAESAR SALAD WITH CHICKEN FOR TWO

Steps:

• Heat oven to 350ºF.
• Spread bread onto baking sheet sprayed with cooking spray; spray with additional cooking spray. Sprinkle with oregano.
• Bake 8 to 10 min. or until bread is crisp and lightly toasted.
• Combine lettuce and all remaining ingredients except cheese in large bowl; spoon onto plates. Top with croutons and cheese. Serve immediately.

CAESAR SALAD FOR TWO

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
• On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.