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  • Writer's pictureChloë's Kitchen

Blackened Chicken Kale Caesar

I have been told by my client this Caesar salad is the best they have ever had. And while I don’t know if that’s totally true, (hello Jon & Vinny’s Spicy little gem), I do think it’s pretty damn delicious! All the flavors work so well together and I love the mix of little gem with the lacinato (dinosaur) kale. I used to be skeptical of kale until I discovered this kind of kale and massaged it thoroughly, whilst wearing gloves or you will end up with a ruined gel manicure. I speak from experience.

So here is my recipe! I hope you enjoy it as much as my client!

Serves 4

You will need:

For the salad -

1 bunch (about 6-8 leaves) of lacinato kale, stalk removed and chopped

4 little gem lettuce, chopped

2 cups gluten free panko bread crumbs

2 cloves garlic

2 tbsp olive oil

4 organic chicken cutlets (pounded thin)

4 tbsp blackening seasoning (one tbsp per chicken breast)

Maldon sea salt/Black pepper

Shavings from a block of parmesan

For the dressing -

1/2 cup of light mayo 

2 tsp of anchovy paste

Juice of one lemon 

1 tbsp olive oil

2 tsp Worcestershire sauce 

1 clove garlic, crushed 

2 tsp Dijon mustard 

2 chipotle peppers in adobo sauce (optional if you like a mild kick)

2 tbsp finely grated parmesan

Maldon Salt/ cracker black pepper to taste 

Start by pounding your chicken cutlet thin with parchment paper and a rolling pin.

Sprinkle with your blackening seasoning and season with maldon sea salt and black pepper on both sides.

Heat your cast iron skillet over medium/high heat. Drizzle the pan with olive oil and cook on each side for 3-4 minutes until browned.

While the chicken is cooking, start on your breadcrumbs.

In a medium hot pan with olive oil and the crushed garlic, sauté your gluten free panko breadcrumbs until golden brown. Keep tossing them around the pan and do not leave them as they will burn quickly. This process should take no more than 3 minutes.

Once browned remove from the heat.

Next it’s time to prep your little gem and kale.

Remove the kale from it’s stalk. Wash and chop. Then drizzle with a touch of olive oil and massage well with gloves if you have a nude gel manicure you want to protect, (like I usually do) until the kale is softer in texture.

Wash and chop the little gem lettuce.

Toss the two lettuces together in a large prep bowl.

Once the chicken is cooked, remove from the pan and slice it on a chopping board.

Now it’s time to work on the dressing.

In a small bowl, mix the Mayo, sour cream, and all the ingredients together with a whisk. Season to taste.

It’s time to assemble the salad!

Toss the dressing in with the lettuce and serve in large bowls.

Sprinkle over the breadcrumbs and place the chicken on top.

Freshly shave parmesan over the top and serve!


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