This hearty salad packs a nutritional punch from the original caesar salad we know and love, with kale taking centre stage instead of traditional lettuce. The homemade dressing adds that creamy caesar flavour and pairs perfectly with the kale, chicken and soft poached egg.
Serves – 2
Prep time –15 Minutes Cook time – 20 minutes
Half a bunch of kale, de-stemmed and chopped finely
2 thin chicken breast fillets
10 cherry tomatoes, halved
Half an avocado, diced
Caesar Dressing Ingredients
1 tablespoon mayonnaise
1 small clove of garlic finely minced
½ tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ lemon, juiced
Pinch of salt and pepper
Season the chicken with salt and pepper and heat a pan on high with olive oil. Place the fillets in the hot pan and reduce to a medium heat, cooking each side for around 4-5 minutes until golden and cooked through. When cooked place on a chopping board and leave to rest while you prep the salad dressing and hard boil the eggs.
To cook the eggs place two room temperature eggs in boiling water for 4-5 minutes depending on how soft boiled you like them. *of course you can cook them for longer if you prefer a harder yolk.
To prepare the dressing simply whisk all of the caesar dressing ingredients together. After you have torn the kale leaves off their stems and chopped finely massage them thoroughly in the dressing until the leaves feel as though they have softened a bit. Add the tomatoes and avocado as well as the chicken and eggs, serve into two bowls and top with shaved parmesan.