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Chicken and Kale Caesar Salad

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Chicken and Kale Caesar Salad


20 mins


15 mins





Chicken and Kale Caesar Salad


  • 4 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 4 middle bacon rashers
  • 2 baby cos lettuce, washed, leaves separated
  • 140g pkt Coles Australian Chopped Kale
  • 4 Coles Australian Free Range Eggs, soft-boiled, halved
  • 1/2 cup (40g) shaved parmesan
  • 2 anchovy fillets (optional)
  • 2 Coles Australian Free Range Egg yolks
  • 1 garlic clove, quartered
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) lemon juice


  1. Heat a barbecue grill or chargrill on high. Use a sharp knife to cut slits in the top of the chicken. Cook on grill for 6 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  2. Meanwhile, cook bacon in a non-stick frying pan over high heat, turning, for 4-5 mins or until crisp. Transfer to a plate lined with paper towel. Tear into pieces.
  3. To make the Caesar dressing, place the anchovies, if using, egg yolks and garlic in a food processor and process until smooth. With the motor running, gradually add the oil in a thin, steady stream. Add the lemon juice and process until combined. Season.
  4. Thinly slice the chicken. Divide the lettuce, kale, chicken, bacon and soft-boiled egg among serving bowls. Drizzle with dressing. Sprinkle with the parmesan and season to serve.