Kale Caesar Salad with Chicken
4
peopleServes
20
minutesPreparation Time
10
minutes Stove TopCooking Time
Ingredients
- To Make
- 400 g (approx 2) chicken breasts, skinless
- 1 tbsp (20mL) oil
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- Dressing
- 1 tsp KEEN'S Mustard Powder
- 2 tbsp McCormick Basil Leaves
- 1 tbsp McCormick Chives Chopped
- ½ cup (125mL) Greek style plain yoghurt
- 1 tbsp (20mL) red wine vinegar
- Salad
- 200 g mixed baby kale, spinach and beetroot leaves
- 2 cups (75g) dried bread cubes (Croutons)
- 4 (125g) rashers bacon, cooked and crumbled
- ½ cup (44g) shaved Parmesan cheese
Directions
- Preheat a large frying pan over high heat. Brush the chicken fillets with oil and generously season with McCormick Sea Salt and Black Pepper. Cook for 6-8 minutes, turning occasionally until golden brown and cooked through. Rest for 5 minutes then slice and set aside.
- Place KEEN’S Mustard Powder, McCormick Basil Leaves, McCormick Chives, yoghurt and vinegar in a small bowl and stir until combined.
- In a large bowl, place salad leaf mixture, bread cubes, bacon, Parmesan and chicken. Add dressing and toss, spoon onto a platter to serve.
Recipe Tip
Short on time slice smoked chicken breast for your salad. Available in the deli section of the supermarket.
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