Kale 'caesars salad' with roast chicken
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Prep Time
15 mins
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Course
Salad
Kale 'caesars salad' with roast chicken
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A flavour-packed kale and spinach Caesars salad recipe with oven-roasted croutons.
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Ingredients
salad:
- kale chard and baby spinach leaves (mainly kale) veins removed - about 3 litres of loosely packed leaves, torn, one large bowlful
- 2 cups croutons ready-made or make your own with my crouton recipe
- lices roast chicken meat from half to a full chicken depending on servings
- Parmesan Cheese additional, shavings, optional to serve
dressing:
- 110 ml Greek yoghurt
- 1 Tbsp red wine vinegar
- 6 anchovies
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 Tbsp basil pesto
- 1 lemon juice fresh, tablespoon
- 40 g Parmesan Cheese grated
- 3 Tbsp olive oil
- black pepper to taste
Instructions
- Place all the dressing ingredients in a small food processor and mix to combine. If you are making it by hand, grind the anchovies to a paste before.
- in a large mixing bowl coat, the kale and spinach leaves generously with the dressing and allow to stand for about 3 minutes. Add the croutons and toss again to coat. The leaves will soften and wilt slightly when the dressing is added.
- Tip this out into a serving platter or large bowl and cover the salad with the sliced roast chicken pieces.
Notes
- Store any leftover croutons in an airtight container.
- Use any leftover salad dressing on other salads or drizzled over wraps, sandwiches or on chicken.
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