Kale Caesar Salad

with Buttery Croutons
Family-Friendly
We've shaken up the traditional Ceasar salad and smuggled some kale leaves in there for that extra green flavour.
Cooking time: 30 min
Cals 703 · Prot 47 · Carbs 14 · Fat 46
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Ingredients
Number of People:

Salad

Chicken breast
400 Grams
Kale
100 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Romaine lettuce
200 Grams
Parmesan
60 Grams

Dressing

Anchovies
10 Grams
Garlic cloves
1 Piece
Lemon
1 Piece
Water
30 ML
Dijon mustard
6 Grams
Mayonnaise
30 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Croutons

Sourdough bread slices
1 Piece
Salted butter
50 Grams
Dried oregano
2 Grams

Instructions

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1 Make dressing
Finely chop or mash the anchovies and add them to a bowl. Peel the garlic and grate or crush it directly into the bowl. Grate half of the Parmesan and add. Squeeze half the lemon juice into the bowl. Add the water, Dijon, mayonnaise and a pinch of salt and pepper. Whisk until fully combined. Set aside. 
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2 Massage kale
Wash the kale thoroughly. Strip the kale leaves from its stems, discard the stems and chop the leaves roughly. Add the kale leaves to a large bowl, drizzle with olive oil and squeeze the remaining lemon juice over it. Season with a pinch of salt. With clean hands, massage the lemon juice into the kale leaves. Set aside. 
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3 Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked through, transfer the chicken to a plate to rest. 
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4 Prep
Meanwhile, roughly chop the romaine lettuce. Using a peeler, shave the remaining half of the Parmesan into shavings. Chop the sourdough into bite-size cubes. 
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5 Fry croutons
Once the chicken is resting, wipe the pan clean. Return the pan to a medium heat with the salted butter. Once the butter is melted and foaming, after around 2 min, add the sourdough cubes along with the dried oregano. Fry for 4-5 min, stirring occasionally, until the croutons are golden brown. Drain the croutons on kitchen paper.
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6 Serve
Slice the rested chicken.  Add the romaine lettuce,  Parmesan shavings and dressing to the kale. Toss. Divide the salad among plates and top with the warm croutons and sliced chicken breast
Tips for fussy eaters
Make this a traditional Caesar Salad by swapping the kale for extra lettuce! Use the kale for oven-baked kale chips.
Pro tip
If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

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