Copycat SweetGreen Kale Caesar Salad
Ingredients
Roasted Chicken
-
2
pieces
bone-in chicken breasts
-
1
tablespoon
oil
-
to taste
salt
-
to taste
pepper
Thick Parmesan Crisps
-
½
cup
finely shredded Parmesan-Reggiano
Dressing
-
1
tablespoon
anchovy paste
-
2
small
garlic cloves
-
2
large
egg yolks
-
4
teaspoons
fresh lemon juice
-
⅓
cup
finely grated Parmesan
-
to taste
freshly ground black pepper
-
½
cup
olive oil
-
a pinch
sea salt
Salad
-
2
cups
chopped kale
-
2
cups
chopped romaine
-
5 to 6
pieces
cherry tomatoes, sliced or quartered
-
1
piece
lime, juiced
-
½
piece
avocado, optional
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Drizzle the chicken with oil and season with salt and pepper, then roast for 40-45 minutes.
- Allow the chicken to cool and chop into cubes.
- For the parmesan crisps, pile the parmesan on a baking sheet lined with a silicone mat and bake for 6-7 minutes until crisp.
- For the dressing, blend anchovy paste, garlic, egg yolks, lemon juice, Parmesan cheese, and black pepper, then slowly add olive oil until emulsified.
- In a bowl, toss the kale with some dressing and let it sit for 5 minutes.
- Add the romaine, cherry tomatoes, parmesan, parmesan crisps, lime juice, and chicken to the kale, then toss with more dressing.
- Divide the salad into bowls and top with avocado slices, seasoning with salt and lime juice.
Nutrition Facts (estimated)
Servings
2
Calories
360
Total fat
25g
Total carbohydrates
10g
Total protein
30g
Sodium
600mg
Cholesterol
200mg
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