Chicken caesar salad with crispy kale
Indulge in the classic combination of grilled chicken, crisp kale, savory Caesar dressing, and crunchy croutons in this mouthwatering salad.
Ingredients:
- 3 egg yolks
- 3 cloves garlic, crushed
- 1 tablespoon Dijon mustard
- 1/4 cup (60ml) extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 8 stalks kale, trimmed
- 2 tablespoons extra-virgin olive oil
- 1/3 cup (25g) finely grated Parmesan
- Sea salt and cracked black pepper
- 4 (200g) chicken breast fillets, trimmed
- Extra-virgin olive oil, for brushing
- Sea salt and cracked black pepper
- 1 cup (200g) shredded Brussels sprouts
- 2 baby cos (romaine) lettuces (360g), trimmed and leaves separated
- 3 cups (75g) baby spinach leaves
- 1/2 cup (80g) pine nuts
Instructions:
- Prepare the dressing by combining egg yolks, minced garlic, and mustard in a bowl. Whisk the ingredients together until a thick and creamy texture is achieved. Slowly incorporate half of the oil while whisking continuously. Gradually pour in the vinegar and the remaining oil, whisking until fully blended. Set the dressing aside for later use.
- For the crispy kale, preheat the oven to 300°F (150°C). In a bowl, mix the kale with oil, grated parmesan cheese, salt, and pepper until the kale is evenly coated. Spread the kale in a single layer on baking trays lined with parchment paper. Bake for 15–20 minutes or until the kale turns crispy. Set it aside once done baking.
- Coat the chicken with oil and season it with salt and pepper. Heat a grill pan or barbecue over high heat. Grill the chicken for 2–3 minutes on each side or until it is fully cooked. Slice the chicken and place it in a large bowl. Add Brussels sprouts, lettuce, spinach, and pine nuts to the bowl and mix everything together. Distribute the salad among serving plates and garnish with crispy kale. Drizzle the prepared dressing over the salad before serving.
Summary:
- Calories: 2952 kcal
- Fat: 206 g
- Protein: 228 g
- Carbs: 61 g
- Potassium: 6053 mg
- Magnesium: 682 mg