Why Make This Recipe
Kale Chicken Caesar Salad brings together the classic flavors of Caesar salad with the health benefits of kale and high-quality grilled chicken. This recipe is not only delicious but also gives you a nutritious meal that is easy to prepare. It’s perfect for a light lunch, dinner, or even as a meal prep option for the week.
How to Make Kale Chicken Caesar Salad
Ingredients:
- 2 anchovy fillets, packed in oil, minced into a paste
- 2 large garlic cloves, minced
- 1 large egg yolk (use pasteurized if you have concerns about raw eggs)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely grated Parmesan cheese
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups of day-old crusty bread (like sourdough or ciabatta), cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 2 tablespoons grated Parmesan cheese
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 large bunches of Lacinato kale (about 1 lb)
- 1/3 cup shaved Parmesan cheese, for topping
- Freshly ground black pepper, for topping
Directions:
- In a medium bowl, add the minced anchovy fillets and minced garlic. Use the back of a spoon to mash them into a smooth paste.
- Whisk in the egg yolk, Dijon mustard, and lemon juice until the mixture is smooth.
- While whisking constantly, slowly add the olive oil in a thin stream until the dressing thickens. Mix in the Parmesan cheese, salt, and pepper. Adjust seasoning as needed and set aside.
- Preheat your oven to 375°F (190°C).
- In a large bowl, add the bread cubes. Drizzle with 3 tablespoons of olive oil, garlic powder, and salt. Toss to coat.
- Spread the cubes on a baking sheet and bake for 10-15 minutes until golden brown, tossing halfway. Sprinkle with Parmesan right after baking. Let cool.
- Pat chicken breasts dry with a towel. Mix paprika, garlic powder, onion powder, salt, and pepper in a small bowl and rub all over the chicken.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until golden and cooked through (165°F at the thickest point).
- Let the chicken rest for 5-10 minutes, then slice it against the grain.
- Wash the kale leaves and remove the stems. Slice the leaves into thin strips and place in a large bowl.
- Massage the kale with 2-3 tablespoons of Caesar dressing for 2-3 minutes until it softens.
- Add half of the remaining dressing, croutons, and sliced chicken; toss gently.
- Serve the salad on plates, topped with the remaining chicken, croutons, shaved Parmesan, and fresh pepper.
How to Serve Kale Chicken Caesar Salad
Serve the Kale Chicken Caesar Salad in individual bowls or plates. You can drizzle more Caesar dressing on top and finish with extra shaved Parmesan for a rich flavor. This salad pairs well with a crisp white wine or sparkling water.
How to Store Kale Chicken Caesar Salad
To store leftover salad, keep the chicken, croutons, and salad components separate until ready to eat. Store the salad in an airtight container in the fridge for up to 2 days. Note that the croutons can become soggy if left mixed in.
Tips to Make Kale Chicken Caesar Salad
- Use fresh ingredients for the best flavor. Fresh lemon juice and good quality olive oil will elevate the dish.
- If you prefer a vegetarian version, you can skip the chicken and opt for roasted chickpeas instead.
- Ensure you massage the kale well; this softens it and makes it more enjoyable to eat.
Variation
You can add other ingredients like cherry tomatoes, avocado, or bacon bits for extra flavor. Swap out Lacinato kale for curly kale if that’s what you have on hand.
FAQs
Can I make the dressing in advance?
Yes, the dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
Can I use different greens?
Absolutely! You can use other greens like romaine or spinach instead of kale, but remember that kale holds up better in salads.
How do I know when the chicken is done?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check this.