This tasty salad is packed with protein and has an interesting addition of crispy kale to liven it up a little.
- 2 Chicken Breasts
- 100g Fresh washed spinach
- 100g Kale - de-stalked and washed
- Handful of mixed salad leaves
- 50g Pine Nuts
- 100g Parmesan
- Salt and Pepper
- Good slug of Olive Oil
- For the dressing:
- 1 Tsp apple cider vinegar
- ½ Tbsp Dijon Mustard
- 1 Tbsp Good quality Olive Oil
- 2 Tbsp Fresh lemon juice
- 4 Tbsp Good quality mayonnaise
Make the dressing by whisking together all the ingredients except the oil, once combined add the oil gradually whisking continuously as you add it.
Toast your pine nuts under the grill or in a shallow frying pan. Pre-heat the oven to 150°C. Use a mixing bowl to massage the Olive oil into the kale, shake over 50g of Parmesan, and season it well. Pop onto a baking tray and bake in the oven for 15 minutes - check it at about 10 mins to make sure it isn't burning. Butterfly the chicken breasts by laying them flat on a chopping board, place your hand on top of the breast and carefully slice through lengthways. Brush them with olive oil and season well. Brown them off in a frying pan over a high heat. Turn down the heat and cook for approximately 8 mins each side, or until they are cooked through.
Mix the salad leaves and spinach together and add the crispy kale then sprinkle over the pine nuts. Cut the cooked chicken into strips, lay over the salad, drizzle the dressing over the top and throw on the remaining parmesan. Voila! A tasty Chicken Caesar.