Chicken and kale caesar salad

Chicken and kale caesar salad

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encouragement a classic family favourite gone this flavoursome chicken and kale caesar salad.

The ingredient of Chicken and kale caesar salad

  1. 4 Coles RSPCA contracted Australian Chicken Breast Fillets
  2. 4 middle bacon rashers
  3. 2 baby cos lettuce, washed, leaves on bad terms
  4. 140g pkt Coles Australian Chopped Kale
  5. 4 Coles Australian Free Range Eggs, soft-boiled, halved
  6. 1/2 cup (40g) shaved parmesan
  7. 2 anchovy fillets (optional)
  8. 2 Coles Australian Free Range Egg yolks
  9. 1 garlic clove, quartered
  10. 1/2 cup (125ml) olive oil
  11. 1/4 cup (60ml) lemon juice

The instruction how to make Chicken and kale caesar salad

  1. Heat a barbecue grill or chargrill a propos high. Use a argumentative knife to cut slits in the peak of the chicken. Cook more or less grill for 6 mins each side or until cooked through. Transfer to a plate. Cover taking into account bearing in mind foil and set aside for 5 mins to rest.
  2. Meanwhile, cook bacon in a non-stick frying pan over high heat, turning, for 4-5 mins or until crisp. Transfer to a plate lined like paper towel. Tear into pieces.
  3. To make the Caesar dressing, place the anchovies, if using, egg yolks and garlic in a food processor and process until smooth. following the motor running, gradually grow the oil in a thin, steady stream. accumulate the lemon juice and process until combined. Season.
  4. Thinly slice the chicken. Divide the lettuce, kale, chicken, bacon and soft-boiled egg accompanied by serving bowls. Drizzle following dressing. Sprinkle following the parmesan and season to serve.

Nutritions of Chicken and kale caesar salad

calories: 870.438 calories
fatContent: 61 grams fat
saturatedFatContent: 16 grams saturated fat
carbohydrateContent: 3 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 78 grams protein
cholesterolContent:
sodiumContent: 1271 milligrams sodium

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