Kale Caesar Recipe

Wash and dry kale and romaine thoroughly. If kale stems are thick, strip leaves from stems and chop leaves into bite-size pieces. Place shredded kale and chopped romaine into a large bowl.

Add halved cherry tomatoes to the bowl and toss gently to combine. Reserve in refrigerator while you prepare chicken, dressing, and crisps so greens stay crisp.

Pat chicken breasts dry with paper towels. Lightly pound to even thickness (about 0.5–0.75 in) if needed for even cooking.

Rub each breast with 1/2 tablespoon olive oil (divide total), then season both sides with kosher salt (total 1/2 tsp), black pepper (total 1/4 tsp), and garlic powder (1/2 tsp).

Preheat oven to 200°C (400°F) and heat an oven-safe skillet over medium-high heat. When hot, add the chicken and sear 2–3 minutes per side until golden.

Transfer skillet to oven and roast 8–12 minutes (depending on thickness) until internal temperature reaches 74°C (165°F). Remove, rest 5 minutes, then slice thinly against the grain.

In a small bowl, whisk together mayonnaise (1/2 cup), Greek yogurt (2 tbsp), lemon juice (1 tbsp), anchovy paste (1 tsp), Dijon (1 tsp), Worcestershire (1/2 tsp), minced garlic (1 clove) and grated parmesan (2 tbsp) until smooth.

Taste and adjust seasoning with salt and freshly ground black pepper. If dressing is too thick, thin with 1–2 teaspoons of water or lemon juice to reach desired consistency.

Make parmesan crisps

Preheat oven to 200°C (400°F) or use the same oven after chicken is out. Line a baking sheet with parchment. Place small mounds (about 1 tablespoon each) of finely grated parmesan spaced 1.5 inches apart. Flatten slightly. Bake 4–6 minutes until edges are golden and centers set. Let cool on sheet 2 minutes then transfer to a rack — crisps will crisp up as they cool.

Assemble the salad: remove greens from refrigerator. Drizzle about half of the prepared Caesar dressing over greens (adjust to taste) and toss to coat kale and romaine evenly — kale benefits from a little massage so it softens.

Arrange dressed greens on serving plates or a large platter. Top with sliced roasted chicken, halved cherry tomatoes (if any juices accumulated, add them), shaved parmesan and crumble or place parmesan crisps on top.

Squeeze the lime over each plated salad to brighten flavors and finish with a light drizzle of olive oil if desired. Taste and add extra dressing, salt or pepper as needed.