Red Kale Caesar Salad with Chicken
Nutrition Info (Per Serving)
Ingredients
1 ciabatta roll (80g)
2 tbsp extra virgin olive oil
210g pack Red Kale, thick stalks removed
400g can red kidney beans, drained and rinsed
100g cherry tomatoes, halved
4 tbsp Caesar dressing (80g)
2 chicken breast fillets (380g)
2 rashers smoked back bacon, sliced (60g)
25g Parmigiano Reggiano, shaved
Instructions
Preheat the oven to 200oC, gas mark 6.
Tear the ciabatta roll into small bite sized pieces and place on a baking tray, drizzle with 1 tbsp oil, season and toss well to coat. Bake for 6-7 minutes until golden and crispy.
Meanwhile, place the Red Kale in a large bowl with ½ tbsp oil and massage with your hands for 2-3 minutes. Stir in the kidney beans, tomatoes and Caesar dressing. Set aside.
Place the chicken between 2 sheets of baking parchment and bash with a rolling pin until a 1cm even thickness. Heat the remaining oil in a large frying pan and fry the chicken for 4-5 minutes until golden, turn over, add the bacon to the pan and cook for a further 4-5 minutes until cooked throughout. Slice the chicken.
Place the Red Kale into bowls or on a serving platter, top with Parmesan shavings, croutons and then top with the chicken and bacon.