Kale Chicken Caesar Salad
Photo by Isabelle Jardin
What You’ll Need:
- Immersion blender or food processor or blender
- Kitchen sheers
Ingredients
For the salad
- 1 whole 3lb chicken (spatchcocked optional)
- Kale of choice (I used purple kale)
- Freshly Grated parmesan (about ¼ cup)
- 1 loaf of fresh sourdough, cut into cubes
For the dressing
- 2 egg yolks
- 1 tbsp capers in brine
- 1 whole lemon, juiced
- 2 tbsp olive oil (more if too thick)
- 1 tbsp grated parmesan cheese
- 1 tsp pepper
Directions
- Step 1
Preheat oven to 425 degrees.
- Step 2
In a large, deep baking dish, dress your chicken and roast in the oven for 35-40 minutes (polk a fork into the thigh of the chicken, if juice runs clear, the chicken is done, if juice is slightly pink, cook for longer).
- Step 3
While the chicken is roasting, cut up a loaf of sourdough into cubes (no crust) and set aside.
- Step 4
Once the chicken is done & slightly cooled, transfer the chicken to another pan and add the croutons to the baking dish with the chicken drippings. Toss the croutons until they’re evenly coated with the chicken fat then bake in the oven for another 5-10 minutes or until golden brown and crispy.
- Step 5
Assemble: To a large bowl, add desired amount of kale, dressing, chicken and croutons. Top with some freshly grated parmesan and enjoy!!