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Kale Chicken Caesar Salad

Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes

Ingredients

Chicken Caesar

  • 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

Croutons

  • 4 cups focaccia bread torn into 1 inch chunks
  • Generous drizzle extra virgin olive oil
  • Large pinch kosher salt

Dressing

  • 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

Equipment & Utensils

  • Medium roasting pan
  • Aluminum foil
  • Food processor
  • Large baking sheet
  • Large mixing bowl
  • Y-Peeler or mandolin

Instructions

  • 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.