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Chicken and kale caesar salad
Chicken and kale caesar salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in a delicious homemade chicken and kale caesar salad, a beloved classic for the whole family.
Ingredients:
  • 4 Australian Chicken Breast Fillets
  • 4 middle bacon rashers
  • 2 baby cos lettuce, washed, leaves separated
  • 140g pkt Chopped Kale
  • 4 Free Range Eggs, soft-boiled, halved
  • 40g parmesan
  • 2 anchovy fillets (optional)
  • 2 Free Range Egg yolks
  • 1 garlic clove, quartered
  • 125ml olive oil
  • 60ml lemon juice
Instructions:
  • Preheat a barbecue grill or chargrill on high heat. Make slits on the top of the chicken using a sharp knife. Grill for 6 minutes on each side or until fully cooked. Transfer the chicken to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Cook bacon in a non-stick pan on high heat, flipping occasionally, until crisp, about 4-5 minutes. Drain on paper towel-lined plate and tear into pieces.
  • In a food processor, blend anchovies, egg yolks, and garlic until smooth. While the motor is running, slowly pour in the oil. Add lemon juice and blend until well combined. Season to taste.
  • Slice the chicken thinly. In individual serving bowls, arrange the lettuce, kale, chicken, bacon, and soft-boiled egg. Drizzle with dressing, sprinkle with Parmesan, and season before serving.

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