Kale Chicken Caesar Salad For Two Food

KALE-CHICKEN CAESAR SALAD FOR TWO

Steps:

• Toss kale with dressing in large bowl. Let stand 10 min.
• Add remaining ingredients; mix lightly.

CHICKEN CAESAR SALAD FOR TWO

Steps:

• Brush chicken with oil. Combine the garlic salt, paprika, pepper, basil and oregano; sprinkle over chicken. Grill, uncovered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Arrange romaine and tomato on plates. Cut chicken into strips; place over salads. Drizzle with dressing. Sprinkle with croutons if desired.

KALE CAESAR SALAD

Steps:

• Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
• Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

KALE CHICKEN CAESAR SALAD

Steps:

• De-rib kale by removing hard stems. Thoroughly wash in salad spinner or large bowl, spin or pat dry.
• Preheat oven to 425 degrees Fahrenheit.
• Preheat oven to 375 degrees Fahrenheit.
• Mound anchovies, garlic and salt on a cutting board. Using the side of a chef's knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms.
• Tear or chop kale into bite sized pieces.
• Using a meat mallet, pound chicken to 1.5 cm/0.6" at the thickest part.
• In a large bowl, combine bread, olive oil, salt and pepper. Toss.
• Whisk egg yolk, lemon juice and mustard in a medium bowl. Add anchovy mixture and mix until combined. Place a kitchen towel in a medium saucepan, then place bowl in pan.
• In a medium bowl, add kale, a small amount of oil and a pinch of salt. Massage kale with hands for 30 seconds or so to break down tough fibres. Add dressing and mix thoroughly.
• Mix seasoning and roughly 2 tsp oil in a medium bowl (feel free to adjust the herbs listed in the ingredient list). Add chicken to bowl and toss to coat.
• Spread the bread cubes out on a sheet pan, giving them plenty of space in between. Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp.
• Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue to whisk, gradually adding oil in a slow, steady stream.
• Add croutons and place desired amount of sliced chicken on salad.
• Line baking sheet with foil and place chicken on tray. Bake 18 minutes, or until internal temperature reads 165 degrees Fahrenheit, using a meat thermometer.
• Once oil is completely incorporated, add Parmesan and black pepper and mix. Taste and adjust seasoning with salt, if needed.
• Salad can be topped with vegetarian options like roasted sweet potato or roasted chickpeas if desired.
• Remove from oven and wait 3-5 minutes before slicing.

CHICKEN KALE CAESAR SALAD

Steps:

• For the dressing: Add the mustard, vinegar, Worcestershire sauce, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the cheese and pulse to combine. Taste, adding salt and pepper if needed. Refrigerate the dressing for a few hours before using it on the salad.
• For the croutons: Preheat the oven to 250 degrees F.
• Put the bread cubes on a baking sheet. Heat the olive oil in a small saucepan or skillet over low heat. Crush the garlic and add it to the oil, using a spoon to move the garlic around in the pan. After cooking 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Drizzle the olive oil over the bread cubes and mix together until the bread is well coated. Sprinkle lightly with salt. Bake, shaking the baking sheet occasionally, until the cubes are lightly browned and crisp, 45 minutes to an hour. Let cool.
• For the salad: Put the kale in a bowl and add the sliced roasted chicken. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the dressing over the top of the kale and toss gently to coat. Add the croutons and toss again. Add more dressing if needed. Shave more Parmesan over when serving.
• Preheat the oven to 375 degrees F.
• Drizzle the chicken breasts with olive oil and sprinkle with the thyme, oregano, paprika and some salt and pepper. Put the chicken on a foil-lined roasting pan and roast until cooked through, 30 to 40 minutes.

CHARGRILLED CHICKEN & KALE CAESAR SALAD

Steps:

• Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
• Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
• Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
• Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
• Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.