Caesar Salad Of Kale, Chicken & Bacon
Caesar Salad Of Kale, Chicken & Bacon
Rate this RecipeIngredients
- 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.
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