| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
Kale Salad
- 8 cups kale firmly packed and de-veined, torn into pieces
- 2 large chicken breasts trimmed, seasoned with salt and pepper
- 3/4 cup Parmesan cheese freshly grated
Caesar Dressing
- 8 anchovy filets patted dry
- 4 tablespoons dijon mustard
- 2 tablespoons balsamic vinegar (good quality!)
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic coarsely chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground pepper
- 1 cup olive oil
- 1/2 cup Parmesan cheese freshly grated
Ingredients
Kale Salad
Caesar Dressing
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Instructions
Kale Salad
- Preheat the broiler to 500 degrees. Place the seasoned chicken breasts on a baking stone or sheet. Broil for 6 minutes on each side, or until the chicken breasts are cooked through and the internal temperature reaches 165 degrees. Remove the chicken from the oven and let cool. Once cool, slice the chicken.
- Place the kale in large bowl. Using your hands, massage the kale until tender and bright green, about 3-5 minutes.
- Drizzle with desired amount of Caesar dressing, and toss with Parmesan cheese. Top with cooled chicken. Eat!
Caesar Dressing
- In a food processor, add the anchovy fillets, dijon mustard, balsamic vinegar, Worcestershire sauce, garlic, lemon juice, and ground pepper. Puree until smooth, about 30 seconds. Scrape down the sides of the blender with a spatula.
- With the food processor turned on, slowly pour the olive oil into the chute of the processor until the dressing has emulsified.
- Add 1/2 cup of Parmesan cheese to food processor and puree until smooth and creamy, about 1 minute. Remove the dressing from the food processor. Drizzle over top kale salad, and enjoy!
Recipe Notes
Our wine choice is the 2014 La Crema Chardonnay. With layers of flavor, this buttery, juicy, and fruit forward Chardonnay is a perfect pairing for the rich and creamy Caesar dressing. Cheers!
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