Kale Caesar Salad with Crispy Chicken
This kale caesar salad with crispy chicken schnitzel is my favourite kind of dinner. It feels healthy and balanced, while also being satisfying and comforting. The kale salad is made with a easy homemade dairy free caesar dressing and cashew parmesan cheese, then topped with a golden and crispy homemade chicken schnitzel.
Servings 4 servings
Calories 607kcal
Ingredients
Chicken Schnitzel
- 2 large chicken breasts
- Salt and pepper
- 75 grams plain flour/all purpose flour
- 2 eggs beaten
- 120 g panko breadcrumbs
- neutral oil such as vegetable oil, or canola oil, for frying
Dairy Free Caesar Dressing
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 anchovy fillets finely chopped
- 1 clove garlic finely grated
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Kale Salad
- 1 bunch kale finely chopped
- dairy free parmesan to serve
Instructions
Make the crispy chicken schnitzel
- Cut each chicken breast carefully in half lengthways so you have four pieces total. Place each piece between two sheets of baking paper and use a meat mallet or rolling pin to gently pound until even in thickness, around 1 cm (½ inch) thick.
- Place the flour, egg, and panko breadcrumbs in three separate shallow bowls. Season the flour generously with salt and pepper. Dredge each piece of chicken in the seasoned flour, shaking off the excess. Dip into the egg, letting any excess drip off, then press firmly into the panko breadcrumbs to coat well.
- Pour enough oil into a large frying pan to come about 1 cm (½ inch) up the side and heat over medium heat. Once hot, add the crumbed chicken and cook for 3–4 minutes on each side, or until deep golden brown and cooked through. The internal temperature should read 75°C (165°F). Transfer to a wire rack to drain.
Make the kale caesar salad
- Add the mayonnaise, Dijon mustard, anchovies, garlic, and lemon juice to a bowl and mix well to combine. Slowly drizzle in the olive oil while whisking continuously until smooth and fully emulsified. Season to taste with salt and pepper.Blender method: add all dressing ingredients, including the olive oil, to a small blender or food processor and blitz until creamy and smooth.
- Place the kale in a large bowl and pour over the caesar dressing. Massage or toss well until every leaf is coated. Add a tablespoon or two of dairy free parmesan and toss through.
- Divide the dressed kale between plates, top with the crispy schnitzel, and finish with a generous sprinkle of dairy free parmesan.
Notes
No anchovies? Swap them for 1–2 teaspoons of Worcestershire sauce for a similar depth of flavour.
For a lighter dressing, use half mayonnaise and half dairy free or lactose free Greek yoghurt.
Nutrition
Calories: 607kcal | Carbohydrates: 37g | Protein: 34g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 605mg | Potassium: 563mg | Fiber: 2g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 3mg
