Kale 'caesars salad' with roast chicken recipe
A flavour-packed kale and spinach Caesars salad recipe with oven-roasted croutons.
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Ingredients
salad:
- One large bowlful of torn kale chard and baby spinach leaves (mainly kale) veins removed - about 3 litres of loosely packed leaves
- 2 cups of croutons - ready-made or make your own with my crouton recipe
- slices of roast chicken meat from 1/2 - a full chicken depending how many you need to feed
- Additional Parmesan cheese shavings to serve - optional
dressing:
- 110 ml greek yoghurt
- 1 Tbsp red wine vinegar
- 6 anchovies
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 Tbsp basil pesto
- 1 Tblsp fresh lemon juice
- 40 g Parmesan cheese grated
- 3 Tbsp olive oil
- Pepper to taste
Instructions
- Place all the dressing ingredients in a small food processor and mix to combine. If you are making it by hand, grind the anchovies to a paste before.
- in a large mixing bowl coat, the kale and spinach leaves generously with the dressing and allow to stand for about 3 minutes. Add the croutons and toss again to coat. The leaves will soften and wilt slightly when the dressing is added.
- Tip this out into a serving platter or large bowl and cover the salad with the sliced roast chicken pieces.
Notes
Store any leftover croutons in an airtight container.
Use any leftover salad dressing on other salads or drizzled over wraps, sandwiches or on chicken.