Kale Chicken Caesar Salad Recipes

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 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.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

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

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:

• In a bowl or ziplock bag, combine all of the "for the chicken" ingredients together and toss so that the chicken is coated evenly. Set aside and allow to marinade for 15-30 minutes, at room temperature. Preheat oven to 400 degrees. Meanwhile, let's make the caesar dressing: If your egg is chilled, place it in a cup of hot or very warm water for 3-5 minutes to bring it to room temp. *YOUR EGG MUST BE AT ROOM TEMP OR YOUR DRESSING WILL NOT EMULSIFY* Place room temp egg, the kosher salt, and 1/4 cup of safflower oil in a food processor or blender, blend until well combined. Now, for the main event...turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a steady flow going as slow as you can possibly go. When you have completed this process (it should take about 3 minutes total) You will have a mayo-like consistancy. Now, toss the anchovies, garlic, lemon juice, dijon mustard, and red wine vinegar in with the mayo. Blend until smooth. Taste and add more salt and pepper to taste. You can even add more anchovies or red wine vinegar if you'd like to! You make it yours! Set the dressing aside while you prepare your salad. Rise and pat dry the kale. Remove kale from the stem then, chop up the kale so that it is diced pretty small. Place the chopped kale in a large bowl and set aside. Heat a cast iron skillet or an oven safe skillet over medium-high heat. When hot, place chicken in skillet and sear on both sides so that they are lightly browned on both sides, about 3-4 minutes per side. Place the skillet into the preheated oven and let the chicken continue to cook all the way through in the oven, depending on the thickness of the chicken it should take between 10-15 minutes. While your chicken is cooking, pour desired amount of the Caesar Salad dressing over the chopped kale, toss to coat evenly and set aside to let the kale marinade in the dressing--this allows the kale to soften up a bit so it doesn't have too much of a bite to it. Remove chicken from the oven and using tongs, transfer onto a cutting board. Let rest on the cutting board for about 5 minutes to allow juices to settle back into the chicken. After it has rested, slice the chicken, against the grain, into thin pieces.Divide the kale amungst 2 bowls, then the avocado. Top with sliced chicken breast and then top it all off with some grated parmesan. Serve and enjoy!

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.

CHARGRILLED CHICKEN & KALE CAESAR SALAD

Steps:

• Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
• Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
• Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
• Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
• Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining 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.