Chicken Kale Caesar Salad

14 ingredients
5 steps

Ingredients

  • Lemony Caesar Dressing
  • 1/2 cup grated Parmesan cheese + more for serving
  • 2 minced garlic cloves
  • 4 anchovies
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 cup extra-virgin olive oil
  • kosher salt and black pepper
  • Chicken Salad
  • 1 pound thinly sliced chicken breasts
  • 3 cups bread cubes (1-inch pieces)
  • 2 tablespoons unsalted butter
  • 1 bunch kale

Directions

  1. 1
    Dressing: In the bowl of a food processor add grated Parmesan cheese + minced cloves garlic + anchovies + Worcestershire + Dijon mustard + lemon juice. Whirl until combined. With the motor on, drizzle in extra-virgin olive oil. Season to taste with kosher salt and freshly ground black pepper.
  2. 2
    Place thinly sliced chicken breasts in a ziploc plastic bag. Add half of the dressing, close and marinate in the fridge 30 minutes and up to 2 hours. Reserve remaining dressing
  3. 3
    Croutons: Cut bread into 1-inch cubes (I like sourdough) to about 3 cups. In a medium saucepan over medium heat, unsalted butter. When foamy, add bread cubes and toast in an even layer, 5 minutes. Set aside
  4. 4
    Heat a dry skillet or grill pan to medium high heat. When barely smoking, lay marinated chicken in an even layer and cook until brown and cooked through, 3 min per side. Remove and cut into 1-inch slices, crosswise
  5. 5
    Remove tough inner ribs from 1 bunch kale (I like lacinato) then stack leaves and slice into thin strips crosswise. Toss in a bowl with remaining dressing. Top with chicken and croutons. Garnish with grated Parmesan and cracked black pepper.

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