I consume more salads when the weather is warmer, I think we all do, but this salad is great anytime of the year. Kale Chicken Caesar Salad is twist on the classic Chicken Caesar Salad usually made with romaine lettuce. Using kale instead of romaine turns this dish into hearty meal, almost comfort food.
Kale Chicken Caesar Salad is a rustic dish. It is best served as a meal rather than an appetizer or side dish. It is perfect for brunch, lunch or dinner and will satisfy your appetite no problem.
You will need chicken breast for this recipe. I prefer to cook chicken breast on the bone it helps to keep the juices in the meat and reduces the risk of it drying out. However, it is not essential and as it will require a little more work to cut the meat off the bone you might prefer to use breast off the bone.
Lacinato kale works best in this dish. It is more tender than curly kale yet wholesome and tasty, and its flavor blends well with the rest of the ingredients.
You will need focaccia to make the croutons and you do this by tearing them into 1 inch chunks. Tearing the focaccia creates imperfect edges that will grab onto the dressing. The dressing cloaks the kale, chicken and croutons and has that authentic Caesar taste.
Parmesan shavings is the crowning glory of this dish. The shavings are easy to make, all you need is a Y-peeler or mandolin.
This Kale Chicken Caesar Salad is a great meal for two. The combination of flavors is glory on the palate – tasty, crunchy, smooth and wholesome.
I love this dish, I pair it with a glass of Chardonnay and savor the flavors. This chunky wholesome meal will satisfy the greatest of appetites. Give this meal a try.
1 hrPrep Time
45 minCook Time
1 hr, 45 Total Time
- 1 lb chicken breast
- 1/4 cup lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 bunch of lacinato kale
- Parmesan in block form to create parmesan shavings
- 4 cups focaccia bread torn into 1 inch chunks
- Generous drizzle extra virgin olive oil
- Large pinch kosher salt
- 3 oz anchovy fillets in olive oil (removed from oil and chopped)
- 2 garlic cloves (grated)
- 3 large egg yolks (whisked)
- 4 tbsp lemon juice
- 1 1/2 tsp dijon mustard
- 1/4 cup extra virgin olive oil
- 1 cup vegetable oil
- 1/2 cup finely grated parmesan cheese
- Pinch of salt
- Medium roasting pan
- Aluminum foil
- Food processor
- Large baking sheet
- Large mixing bowl
- Y-Peeler or mandolin
- Place chicken in a roasting pan then season with lemon juice, salt and pepper.
- Cover roasting pan with aluminum foil then place in a preheated oven at 425 and cook for 30 mins.
- To confirm chicken is cooked, pierce with a fork and if the juices run clear, they are done.
- While the chicken is cooking mix the anchovy, garlic and egg yokes together.
- Add lemon juice and mustard and mix together thoroughly.
- Transfer to a food processor and turn to low setting.
- Slowly add extra virgin olive oil, then add vegetable oil, again slowly.
- Add finely grated parmesan cheese.
- Once ingredients are completely combined, stop the food processor and taste the dressing. If needed, add a pinch of salt and mix for a few more seconds.
- Set dressing aside in the fridge until needed.
- Once chicken is cooked, remove from oven and allow to rest and cool a little, then slice when you are able to handle.
- Scatter focaccia chunks on the baking sheet and drizzle with extra virgin olive oil and a light sprinkling of salt, then place in a preheated oven at 400
- Remove from oven once focaccia chunks become golden on the edges.
- Rinse kale and pat dry with paper towels.
- Remove hardy stalks from middle of each kale leaf. Pat kale dry again if needed.
- Cut kale leaves into four and place in a large mixing bowl.
- Add croutons and chicken, then drizzle with Caesar dressing.
- Toss and mix throughly so that all ingredients become coated with the dressing.
- Divide salad among two plates.
- Garnish with parmesan shavings by cutting strips of parmesan cheese using either a Y-peeler or mandolin.
- Serve immediately.