Caesar Salad Of Kale, Chicken & Bacon
Caesar Salad Of Kale, Chicken & Bacon
Ingredients
- 4 cups kale leaves removed, massaged and finely chopped
- 1-2 cups bread day old, torn into 2cm cubes
- 1-2 tablespoons olive oil extra virgin
- 3 celery sticks very finely sliced
- 4 spring onion finely sliced
- 7 rasher bacon shortcut
- 2 chicken breasts
- 1 cup parmesan cheese shaved
- sea salt
- cracked black pepper
Dressing:
- 2/3 cup buttermilk
- 2-3 tablespoons mayonnaise good quality
- 1/2 lemon large, zest and juice
- 1 teaspoon maple syrup pure
- 1 teaspoon dijon mustard
- 1 teaspoon garlic minced or finely chopped
Instructions
- 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.
- 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.
- Remove stems from kale leaves, massage them with your hands to soften, and finely chop
- 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.
- 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.
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
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