Grilled Chicken Kale Caesar Salad
 
 
A classic salad that uses kale in place of romaine lettuce. This recipe includes a cheesy, tangy, lemony dressing, homemade seasoned croutons, and marinated chicken that is best cooked on the grill for a slightly smokey flavour.
Author:
Serves: 3-4
Ingredients
  • Marinade:
  • 5 Tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • ½ tsp turmeric
  • ½ tsp red chili flakes
  • 1 tsp dried rosemary
  • ¼ cup olive oil
  • .
  • Dressing:
  • 3 cloves garlic, minced
  • 3 Tbsp fresh lemon juice
  • ½ cup light mayo
  • 1 tsp dijon mustard
  • 2 tsp Worcestershire sauce
  • ½ cup Parmesan cheese, finely grated
  • Salt & pepper, to taste
  • ½ cup olive oil
  • .
  • Croutons:
  • 6 cups day-old bread, cubed in 1" pieces
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ¼ cup olive oil
  • .
  • 1 bunch fresh kale
  • 3 chicken breasts
  • Lemon wedge, for garnish
Instructions
  1. To marinate the chicken, combine all ingredients in a large ziploc bag. Add the chicken and toss to coat. Seal the bag and store in the fridge for as long as you can, preferably overnight.
  2. To make the dressing, whisk together all ingredients except the olive oil until smooth. Slowly add in the olive oil, whisking until thoroughly combined. Store in the fridge until ready to use.
  3. To make the croutons, preheat oven to 350°F. Line a baking sheet with aluminum foil; set aside. In a large bowl, combine bread, seasoning, and olive oil and toss until all bread pieces are coated. Transfer to prepared baking tray and bake for 15 minutes until lightly browned and crispy. Remove from oven and set aside.
  4. Heat grill to medium high heat. BBQ the chicken breasts, 10 minutes per side, until fully cooked and juices run clear. Remove from grill, let cool slightly, then slice into strips; set aside.
  5. Wash kale leaves: remove the thick rib/stem and break into bite-sized pieces. Rinse with water and gently "massage" the kale - by rubbing the leaves together - for 5 or so minutes. This will break down the kale and soften it, making it less bitter to the taste. You should see the leaves wilt in your hands.
  6. In a large bowl, combine kale and dressing; toss to coat. Add in croutons and serve topped with a few slices of chicken and a lemon wedge for garnish.
Notes
It may seem weird to massage kale, but trust me! It really helps break down the cellular structure of the kale. The result is a softer, silkier leaf that doesn't taste quite so bitter.
Recipe by Port and Fin at https://portandfin.com/grilled-chicken-kale-caesar-salad/