CAESAR SALAD OF KALE, CHICKEN & BACON

Serves 4

Ingredients:

• 4 cups kale, leaves removed, massaged and finely chopped

• 1-2 cups day old bread, torn into 2cm cubes

• 1-2 tablespoons extra virgin olive oil

• 3 stalks celery, very finely sliced

• 4 spring onion, finely sliced

• 7 rashers shortcut bacon

• 2 chicken breasts

• 1 cup shaved parmesan

• Sea salt & cracked black pepper

Dressing:

• 2/3 cup buttermilk

• 2-3 tablespoons good quality mayonnaise

• 1/2 large lemon, zest and juice

• 1 teaspoon pure maple syrup

• 1 teaspoon dijon mustard

• 1 teaspoon garlic, minced or finely chopped

Method:

1. Preheat oven to 180 degrees. Toss torn bread cubes with extra virgin olive oil, season well and roast in the oven until golden and crispy, approx. 10 minutes. Remove and cool.

2. Season chicken breasts with salt and pepper. Place a large frying pan onto medium heat, add some olive oil and cooked chicken for 5-6 minutes each side, until cooked through. Remove, cool and slice. In the same pan, cook bacon until crispy. Set aside, cool and chop into pieces.

3. Remove stems from kale leaves, massage them with your hands to soften, and finely chop

4. For the dressing: In a bowl, whisk together buttermilk, mayonnaise, lemon zest, lemon juice, maple syrup, Dijon mustard, and minced garlic. Add a little more buttermilk if too thick.

5. To assemble: Combine chopped kale, bread cubes, celery, and spring onions in a large bowl. Add grilled chicken, along with the crispy bacon. Add shaved parmesan and drizzle over the dressing.