[Recipes] Baby Kale and Chicken Caesar

Hands-On Time: 15 minutes | Total Time: 25 minutes | Yield: 4 servings

The traditional flavors of Parmesan, Dijon, anchovies, and garlic are mixed with a mayonnaise-based shortcut dressing for convenience in this tasty and speedy salad. Tossed with baby greens, delicate chicken, and crunchy Brussels sprouts, this salad is flavorful and filling. It's elevated by the handmade croutons, which perfectly crisp up. This salad will look great as a side dish or as a main course!

Ingredients

For the Croutons:

3 slices soft white sandwich bread, torn into 1-inch pieces
3 tablespoons olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Dressing:

½ cup mayonnaise
¼ cup grated Parmesan cheese
⅓ cup shaved Parmesan (for serving)
2 cloves garlic, finely chopped
2 anchovy fillets, finely chopped
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice (from 1 lemon)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Salad:

1 pound Brussels sprouts, thinly sliced
2 cups shredded rotisserie chicken breast
1 (5-ounce) package baby kale

Instructions

Step 1: Prepare the Croutons

Set the oven's temperature to 425°F.
On a rimmed baking sheet, combine ripped bread, olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
After spreading the bread evenly, bake it for ten minutes or so, or until it is crispy and golden brown.
After taking it out of the oven, move it to a bowl and allow it to cool for ten minutes.

Step 2: Get the dressing ready

Mix mayonnaise, ½ cup water, grated Parmesan, anchovies, garlic, Dijon mustard, lemon juice, and the remaining salt and pepper in a big bowl.

Step 3: Put the salad together

To the bowl containing the dressing, add the baby greens, shredded chicken, and thinly sliced Brussels sprouts. Gently toss to cover everything.

Step 4: Serve

The salad should be moved to a platter.
For added taste and texture, sprinkle croutons and shaved Parmesan cheese over top.

TIPS

You can also serve this salad as a side dish; just omit the chicken or, for a different version, use avocado or shrimp.
The secret is the handmade croutons! Olive oil crisps up sandwich bread best when it's soft.

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