Caesar Salad Of Kale, Chicken & Bacon

Caesar Salad Of Kale, Chicken & Bacon

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Servings 4
Calories 675 kcal

Ingredients
 
 

  • 1–2 cups day-old bread torn into 2 cm cubes
  • 2 tablespoons extra virgin olive oil
  • sea salt & cracked black pepper
  • 2 chicken breasts
  • 7 bacon rashers shortcut
  • 4 cups kale stalks removed
  • 3 celery sticks very finely sliced
  • 4 spring onions finely sliced
  • 1 cup parmesan cheese shaved

Dressing

  • 2/3 cup buttermilk
  • 2–3 tablespoons mayonnaise good quality
  • 1/2 lemon large, zest & juice
  • 1 teaspoon pure maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic finely chopped

Instructions
 

  • Preheat the oven to 180°C conventional (160°C fan-forced). Toss the torn bread and half the olive oil together, season well and spread out on a baking tray. Bake until golden and crispy, about 10 minutes. Remove and cool.
  • Season the chicken breasts with salt and pepper. Place a large frying pan over medium heat, add the remaining olive oil and cook the chicken for 5–6 minutes each side, until cooked through. Remove, cool and slice.
  • In the same pan, cook the bacon until crispy. Set aside, cool and chop into pieces.
  • Massage the kale leaves with your hands to soften, then finely chop.
  • For the dressing: In a bowl, whisk all the ingredients together. Add a little more buttermilk if it is too thick.
  • To assemble: Combine the bread, chopped kale, celery and spring onion in a large bowl. Add the chicken, crispy bacon and parmesan, then drizzle over the dressing and toss gently to coat.

Nutrition

Calories: 675kcalCarbohydrates: 36gProtein: 47gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 122mgSodium: 1182mgPotassium: 798mgFiber: 4gSugar: 7gVitamin A: 2550IUVitamin C: 31mgCalcium: 495mgIron: 4mg

Keywords

Dinner, Lunch, Salad
Chicken, Egg Free, Gluten Free, Nut Free
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