Description
A vibrant take on a classic Caesar, featuring tender kale, crispy chicken, and pickled radishes. Perfect for a weeknight dinner or a casual get-together.
Ingredients
Units
Scale
- 6 radishes thinly sliced
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) extra virgin olive oil
- 4 tbsp (60 ml) almonds chopped
- 1/3 cup mayonnaise
- 2 1/2 tbsp (37 ml) red wine vinegar
- 2 tbsp (30 ml) extra virgin olive oil
- 2 cloves garlic finely minced or zested
- 1/2 tsp black pepper
- 1/2 cup grated parmesan divided
- 2 bunches kale tough stems removed and roughly chopped
- 6 chicken thighs boneless and skinless
- 4 tbsp (60 ml) flour
- Olive oil
- Salt and pepper
Instructions
- Combine the radishes, vinegar, and olive oil in a bowl. Season with salt and pepper and toss to coat. Let marinate for at least 10 minutes.
- Combine mayonnaise, vinegar, olive oil, garlic, black pepper, and half the parmesan cheese in a separate bowl. Whisk to combine.
- Combine the kale and dressing in a large bowl. Massage the kale firmly with your hands for 3-4 minutes, until slightly tenderized. Season with salt and pepper to taste. Set aside.
- Cut the chicken into 1-inch pieces. Place the chicken pieces in a large Ziploc bag along with the flour, a pinch of salt, and pepper. Seal the bag and shake to coat the chicken evenly.
- Heat a thin layer of oil in a large nonstick pan over medium-high heat until hot. Add the chicken in a single layer and cook, turning occasionally, until golden and cooked through (8-10 minutes). Transfer to a paper towel-lined plate.
- Add the cooked chicken, marinated radishes (drained), almonds, and remaining cheese to the bowl of dressed kale. Toss gently to combine and serve.
Notes
- For a richer flavor, use homemade mayonnaise instead of store-bought.
- To make this a vegetarian meal, substitute the chicken with roasted chickpeas or crispy tofu.
- Store leftover salad in an airtight container, separated from the croutons, for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 500
- Fat: 40
- Saturated Fat: 10
- Unsaturated Fat: 25
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150