Cajun Chicken Kale Caesar Salad…..

Last year when I was flipping through an issue of Bon Appetite magazine, I came across a recipe for Spicy Pork Noodle soup that called for Mustard Greens. The article mentioned that if you couldn’t find Mustard Greens, then Kale would do as a substitute. Since I couldn’t find Mustard Greens I made the soup with Kale.

Turns out that Kale is actually pretty good, at least I think so. As a result I like to buy a bunch when I see it in the grocery store in case I feel like a big bowl of soup. In this instance I was making salad not soup but thought that Kale might make a good substitute for Romain lettuce.

Turns out it does. It provides a bit more flavour (slight peppery taste) and a better texture. Anyways when you have a little Kale, a little Bacon, a couple of Chicken breasts, voila you have a Cajun Chicken Kale Caesar Salad.

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Cajun Chicken Kale Caesar Salad

  • 2 Chicken breasts (butterflied)
  • 2-3 Tbsp of Cajun Seasoning
  • 2 Tbsp of Olive Oil
  • 1 Wedge of Lemon
  • 1 Head of Kale
  • 5-6 strips of Bacon (Pancetta also works well for this dish)
  • 1/4 cup of grated Parmesan Cheese
  • 1 stale day old Bun or 2 pieces of Bread
  • 1 Tsp Butter
  • 1 Tsp Garlic Salt
  • 4-5 Tbsp of your favourite Caesar Salad dressing (my own recipe is at the bottom of the page)

Cajun Seasoning

  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Power
  • 2 Tsp White Pepper
  • 2 Tsp Black Pepper
  • 2 Tsp Cayenne Pepper (Increase or decrease depending on how hot you want the seasoning)
  • 2 Tsp Thyme
  • 1/2 Tsp Oregano
  • 1 Tsp Paprika

(Note: The prepackaged Blackening spice mixture from Silk Road Spice Merchant is really quite good and is what I’m currently using)

Cajun Chicken

  • Preheat oven to 350°
  • In a bowl mix Cajun seasoning with Olive Oil and mix together. When mixed together should be almost like a paste.
  • Add Chicken one piece at a time and coat well. Place on parchment paper lined baking sheet and bake for 8-10 minutes. Turn chicken over and continue baking for another 6-8 minutes or until cooked through.
  • Remove from oven and let cool. Once cooled cut into strips.

Garlic Croutons

  • Butter both sides of your bun/bread and sprinkle garlic salt on each side. Heat a medium size saute pan over medium heat. Saute bun/bread in saute pan until golden brown. (You can also do this in the oven. Cut the bun/bread into cubes, mix well with olive oil and bake at 350° for 10 min until golden brown)
  • Remove from pan and let cool. Once cool cut into bite sized pieces.

Caesar Salad

  • Dice bacon and cook over medium heat until crispy. Remove bacon from pan and set aside.
  • Wash and dry Kale thoroughly. Cut Kale into shreds and place in a large mixing bowl. Add 2 Tbsp of Caesar salad dressing and 1/2 of the grated parmesan cheese. Mix together well. Continue to add Caesar salad dressing until you have desired coating of dressing.
  • Squeeze the wedge of lemon over the salad
  • Dish salad into bowls. Garnish each bowl with croutons, bacon, and remaining parmesan cheese.
  • Places sliced pieces of chicken on top of salad. Serve with an wedge of lemon.

Cheers and happy eating.

LB

My personal caesar salad dressing

  • 2-3 Tbsp of Mayonnaise
  • 1 Tbsp of Dijon Mustard
  • 2 Tsp of Worcestershire Sauce
  • 1 Tbsp of Garlic Salt (If you have time you can also use roasted garlic 3-4 cloves)
  • 1 Tbsp of grated Parmesan cheese
  • 1/2 Tsp of Black Pepper
  • 1/4 Tsp of Anchovy Paste (This is only if I have it in the house. If you don’t have don’t worry about it. )

Add all ingredients into a bowl and mix together well.

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