If you thought I would post this last week and not follow through on it, clearly you haven’t learned a thing about me. As soon as I saw this, I knew I would make it. I wanted to add salmon and be real fancy but we didn’t have any so I decided chicken would do.
I followed this recipe with a few minor changes and it turned out great. Even the pickiest of eaters (my boyfriend) liked it. And that says a lot. I made bigger croutons and topped them with cheese then put them under the brolier. I highly suggest this. I suggest making the croutons and just eating them also.
KALE CHICKEN CEASAR SALAD (adapted from here)
1 bunch of lacinto kale
2 roasted chicken breasts or rotisserie chicken from the grocery
1 cup olive oil
1 large egg yolk
6 cloves of garlic
salt & pepper
freshly grated parmesan cheese (the good shit, okay?)
1/2 loaf french bread
Step 1: Cut kale into 1 inch pieces. Easier said that done. You want to remove the stalks, because they are quite unpleasant, and then cut each piece. Be sure to wash kale very well and dry completely. I did assembly line style and dried a few pieces at a time.
Step 2: Slice bread into 1/2 inch slices and brush each side with olive oil and lightly salt. I toasted mine in the toaster oven and as the second side was nearly toasted, I added the shredded cheese. You could do this in a 400º oven as well but be sure to keep an eye on them!
Step 3: While the bread is toasting, make the dressing! Add the juice from the two lemons to a blender with the egg yolk, garlic and salt and pepper. With the blender on, slowly stream the olive oil into the blender. Be sure to do this slowly or you will screw it up and you will more than likely cry. The dressing will be really thick when you’re all done.
Step 4: Chop or shred your chicken breasts.
Step 5: Dress the kale. You won’t need all the dressing but be liberal with it. I went as far as to massage my dressing into the kale and let it sit in the fridge for about 15 minutes. You don’t have to do this, I just really hate raw kale.
Step 6: Add chicken to kale, add remaining cheese and throw on some croutons. You’re all set!