Kale Chicken Caesar Salad Food

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.

KALE CHICKEN CAESAR SALAD

Steps:

• Add freshly torn kale to a large bowl. Add a pinch of fresh sea salt to the kale bowl and gently massage kale with your hands for 3-4 minutes until kale turns to a more forrest green color. Set aside.
• Make caesar dressing in a food processor and set aside.
• Season chicken breasts with salt and pepper on both sides.
• Heat a medium skillet to medium high heat. Add grape seed oil to pan and seasoned chicken breast. Saute for 4-5 minutes per side.
• Remove from pan and slice.
• To a large bowl add kale, parmesan cheese, pepitas, and chicken breast. Serve with caesar dressing on the side.

CHICKEN CAESAR SALAD WITH CRISPY KALE

Steps:

• To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy. Gradually add half the oil, whisking continuously until combined. Gradually add the vinegar and the remaining oil, whisking to combine. Set aside.
• To make the crispy kale, preheat oven to 300°F (150°C). Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat. Place in a single layer on baking trays lined with non-stick baking paper. Bake for 15-20 minutes or until crisp, and set aside.
• Brush the chicken with oil and sprinkle with salt and pepper. Heat a grill pan or barbecue over high heat. Cook the chicken for 2-3 minutes each side or until cooked through. Slice the chicken and place in a large bowl. Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine. Divide between serving plates and top with crispy kale and the dressing to serve.

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.