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Chicken and kale caesar salad

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Ramp up the flavour of classic caesar salad with a couple of tasty additions. Loaded with chicken and fresh greens, it's a winning combo.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes
Chicken and kale caesar salad sprinkled with parmesan, aside with a small dish of salt


  • 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

Caesar dressing (ingredient subheading)

  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 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. Step 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. Step 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. Step 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.