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Kale 'caesars salad' with roast chicken

A flavour-packed kale and spinach Caesars salad recipe with oven-roasted croutons.

Prep Time
15 mins
Course: Salad

Ingredients

salad:
  • One large bowlful of torn kale chard and baby spinach leaves (mainly kale) veins removed - about 3 litres of loosely packed leaves
  • 2 cups of croutons - ready-made or make your own with my crouton recipe 
  • lices of roast chicken meat from 1/2 - a full chicken depending how many you need to feed
  • Additional Parmesan cheese shavings  to serve - optional
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 Tblsp fresh lemon juice
  • 40 g Parmesan cheese grated
  • 3 Tbsp olive oil
  • pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.