I’m always in the mood for a Caesar salad, but I find that kale is so much heartier than romaine and makes for a better fall/winter salad because salad isn’t just for the summertime. This is by far one of the easiest salad recipes and this homemade dressing is sure to make everyone think that you slaved over it for hours.
At your next potluck, volunteer to bring the Kale Chicken Caesar Salad!
Kale Chicken Caesar Salad
Prep time
Cook time
Total time
Author: Model Behaviors
Serves: 6-8
Ingredients
- 1 bunch of kale
- 3 lemons
- 6 cloves of garlic
- 3 tsp. crushed red pepper
- 3 slices of Italian bread
- 1 cup grated Parmigiano
- ½ cup shaved Parmigiano
- 4 tbsp. olive oil
- 2 tbsp. Worcestershire sauce
- 2 cups Dijon mustard
- 7-10 anchovy fillets
- 2 lbs. of diced chicken
- 8 eggs
- salt and pepper
Instructions
- Wash kale and lemons.
- Remove stems and cut kale into ribbons.
- Soak kale in water for one hour in a large bowl.
- Peel 2 lemons.
- Zest remaining lemon and put zest aside.
- Then, peel this lemon.
- Rinse off the diced chicken and place on top of a large cut of wax paper.
- Take another piece of wax paper equal in size and place on top of chicken.
- Use a rolling pin to thin out diced chicken until flat.
- Fill a large pot with water and place flattened chicken in water.
- On stove, place pot on high heat. Bring to a boil and cook chicken for about 10-15 minutes until done.
- Put boiled chicken aside.
- Dump out old water. Fill pot with clean water, put in eggs, and bring to a rolling boil.
- Cook eggs for 6-10 minutes depending on how soft or hard you prefer boiled eggs.
- In a large sauté pan on medium/high heat, pour 2 tbsps. of olive oil into pan.
- Take all three slices of bread and lightly soak up olive oil on both sides.
- Sprinkle with garlic and 2 tbsps. of grated Parmigiano.
- Cook in the pan, flipping each slice once or twice, until bread is toasted.
- Remove from pan, cut bread into small cubes, and put aside.
- Remove eggshells and put 2 boiled eggs aside.
- Take the other eggs and slice into thick, whole pieces.
- Now in either a blender or food processor, puree grated Parmigiano, lemons, remaining garlic, Dijon mustard, anchovies, Worcestershire sauce, red pepper flakes, 2 tbsps. olive oil, and 2 hard boiled eggs.
- Strain kale and toss it with desired amount of dressing.
- Top kale Caesar salad with chicken, homemade croutons, egg, lemon zest, salt and pepper.
Enjoy!
