New York kale and chicken Caesar salad has some really bold flavours – and that’s why we love it! The secret is in the marinade, which is well worth the wait and full of big flavours like garlic, mustard and anchovies, which bring saltiness. Cook the chicken on the BBQ for all that lovely, smokey flavour, which works so well with this punchy dressing.
- 1.2kg boneless chicken pieces
- 2 garlic cloves, choped
- Zest and juice 1 lemon
- 2tsp Dijon mustard
- 4 anchovy fillets in oil, chopped
- 150g plain yoghurt, plus 2-3tbsp
- 125ml olive oil, plus 1 tbsp
- 1 green chilli, sliced
- 1 egg yolk
- Good dash Worcestershire sauce
- 200g bag prepared kale
- 50g bagel croutons
- 50g Parmesan
Put the chicken in a large food bag with half the garlic, lemon zest and juice, mustard and anchovies, reserving half for the dressing. Add 150g yogurt, plus 1tbsp oil, the chilli and freshly ground black pepper. Mix well and leave to marinade for 2 hrs.
Cook the chicken on the BBQ for 20 mins, turning until cooked through with crispy skin. If using thighs, they may take a little longer. Set aside to rest, then slice.
Meanwhile, to make the dressing, put the remaining garlic, squeeze of the lemon juice, anchovies and mustard in a bowl with the egg yolk and Worcestershire sauce. Blitz with a hand-held blender, then slowly whisk in the oil until you makea mayonnaise. Stir in 2-3tbsp of yogurt, and a splash of water to make a creamy dressing. Season to taste.
To serve, put the kale in a large serving bowl and top with hot sliced chicken, drizzle over the dressing and scatter with croutons and Parmesan.
Swap the chicken for other meats instead. Try pork or beef.