Kale Caesar salad with roast chicken

• Meat

  • 1/2 Roast or barbecue chicken

• Seafood

  • 6 Anchovies in oil

• Condiments

  • 1 1/2 tbsp Basil pesto
  • 1 Caesar salad dressing
  • 1 tsp Dijon mustard
  • 3 tsp Lemon juice
  • 3 tsp Worcestershire sauce

• Baking & Spices

  • 1 Pepper

• Oils & Vinegars

  • 45 ml Olive oil
  • 3 tsp Red wine vinegar

• Bread & Baked Goods

  • 2 cups Croutons, Homemade

• Dairy

  • 110 ml Greek style yoghurt
  • 1 Parmesan
  • 40 g Parmesan, grated

• Other

  • 12 cups (1 large bowl loosely packed torn kale, silverbeet (rainbow chard and baby spinach leaves (i use mainly kale leaves, and remove the veins

Found on nonnascooking.com

Description

Directions

• To make the dressing, place all the ingredients in a small food processor and process to combine. Alternatively, if you are making it by hand, grind the anchovies to a paste, then combine with the remaining ingredients (see Note).
• Place the kale, silverbeet and spinach in a large bowl, pour over the dressing and toss to coat. Allow to stand for 3 minutes to slightly soften and wilt the leaves. Add the croutons and toss to coat.
• Tip the salad onto a serving platter or large bowl and top with the sliced roast chicken. Scatter with shaved Parmesan, if desired, and serve.
• Note
• • The dressing makes enough for one big salad, but I generally just use what I need and keep in the fridge for a week or so. Adapt the quantities depending on how many mouths you want to feed.