Chicken & Kale Caesar Salad

Chicken and Kale Ceaser Salad recipe - The Cook's Pantry


Courtney Roulston


4 people


  • 300g leftover Coles Hot Roast Family BBQ chicken meat, sliced
  • 4 curly kale stems, stalks removed, leaves finely sliced
  • 180g Smoked bacon, rind removed
  • 2 thick slices sourdough bread, crust removed
  • 1Tb Cobram Estate Robust Extra Virgin Olive Oil
  • 2 cups celeriac, peeled, sliced into matchsticks
  • 2 stalks celery, finely sliced
  • 1 green pear, core removed, thinly sliced
  • 100g parmesan cheese, shaved


  • ½ clove garlic, finely grated
  • ½ cup buttermilk
  • 2 Tbsp. ZoOSh whole egg mayonnaise
  • lemon juice
  • finely grated lemon zest
  • maple syrup
  • 2tsp Dijon mustard
  • 1 anchovy fillet, drained, finely chopped


  • Heat a non-stick frypan over a medium/high heat. Add the bacon and cook for 2-minutes each side, or until golden and crisp. Remove from the heat and set aside to drain on paper towel to cool. Place the same pan back onto a medium heat with the olive oil. Place the sourdough bread into a small food processor and blitz into crumbs. Place the breadcrumbs into the pan and cook, stirring for 4-5 minutes, or until golden and crisp. Season with a pinch of sea salt and take off the heat and set aside.
  • Whisk together all the dressing ingredients until smooth.
  • In a large bowl combine the sliced BBQ chicken, celeriac, celery, kale, pear and parmesan cheese. Pour the dressing over the salad and toss well to coat.
  • Place the salad into serving bowls and break over pieces of the bacon and scatter on the breadcrumbs.
  • Cut celeriac can easily oxidize, so place it into a bowl of cold water with a squeeze of lemon in it once prepared to stop it going brown!

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