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Kale Caesar Salad with Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 25 min
  • 40 min
  • $$
Gatheredtable
adapted from The Family Cooks by Laurie David

Ingredients

  • 1 lemon (zested and juiced)
  • 2 bunches of kale
  • 3/4 cup extra virgin olive oil
  • 8 tablespoons parmesan cheese
  • 1 baguette
  • 2 garlic cloves, minced
  • 1 pound skinless boneless chicken breasts, sliced
  • 2 teaspoons fish sauce
  • 3 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • salt and pepper, to taste

Directions

Prep: 1. Preheat oven to 400 F. 2. Zest and juice lemon. 3. Drizzle kale with a little of the olive oil and lemon juice. Massage with your fingers. 4. Grate parmesan cheese and cut baguette into cubes 5. Mince garlic. 6. Slice chicken. Make: 1. For croutons: Toss the bread cubes with remaining olive oil. Sprinkle with a pinch of salt and pepper, and 4 tablespoons grated parmesan. Spread onto a baking sheet and bake for 10-15 minutes. 2. For the dressing: Whisk together garlic, fish sauce, mayonnaise, lemon zest and juice, 2 tablespoons parmesan, mustard, 1/2 cup olive oil, and salt and pepper to taste, until smooth. 3. For the chicken: Heat oil in a skillet to medium high and saute the chicken slices, about 5-7 minutes. 4. Toss the dressing with kale, croutons, cooked chicken and parmesan.

Notes

The trick to raw kale salad is to massage or knead it first. Just wash and dry the kale and remove stems. Put the kale in a bowl and drizzle with olive oil. Knead the kale like dough, about 30 times. Viola! If you don't like fish sauce you can substitute anchovy paste or omit it - you'll loose that little something special but the dressing will still be delicious.

Goes great with these recipes

Basil Flatbread
45 Minute Dinner Rolls
Whole Wheat Dilly Cheese Bread
Whole Wheat Irish Soda Bread
"Homemade" Focaccia
No Knead Artisan Bread
Cheesy Corn Bread Dumplings
Victoria's Quick Garlic Bread
Focaccia with Rosemary and Grapes
Garlic Bread
Corn On The Cob

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