Kale Chicken Caesar Salad Recipe
Mary's free-range chicken breast, organic Tuscan kale, avocado, roasted corn, spiced pepitas, parmesan cheese, caesar dressing, topped with crispy tortilla strips
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Ingredients
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Salad Base
Dressing and Toppings
Method
Preparing the Chicken
- 1
Cook the Chicken
Season the free-range chicken breasts with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 6-7 minutes per side. Let it rest for 5 minutes, then slice into strips.
Assembling the Salad
- 2
Prepare the Kale
Wash the organic Tuscan kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
- 3
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into wedges.
- 4
Combine Ingredients
In a large salad bowl, combine the chopped kale, sliced avocado, roasted corn, and spiced pepitas.
- 5
Add Chicken
Place the sliced chicken on top of the salad mixture.
- 6
Add Dressing and Cheese
Drizzle the Caesar dressing over the salad and toss gently to combine. Sprinkle the parmesan cheese on top.
- 7
Finish with Tortilla Strips
Top the salad with crispy tortilla strips for added crunch.
