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The dressing is made primarily with buttermilk, which is cultured so it provides some of that umami flavor you’re missing from the lack of anchovies. A little mayonnaise and crème fraîche thicken the dressing, while lemon, garlic and Worcestershire bring it into full Caesar-zone. Ground Parmesan completes this into a savory, cheesy dressing!
I grind Parmesan often in the food processor. I can’t remember the last time I bought Parmesan in a can (ick!), so this method gives you that same texture but of a much higher quality. Use a good Parmesan (I only buy Parmigiano-Reggiano-it’s worth the splurge!) and grind for about 1 minute. I typically use ground Parmesan in salad dressings, pasta sauces and to sprinkle on pizza.
Kale Buttermilk “Caesar” Salad with Roasted Chicken
- Yield: 4 servings 1x
Description
This is such a hearty dinner salad that you could absolutely serve it as a stand-alone meal. It has juicy roasted chicken, avocado, crunchy croutons, tomatoes and Parmesan, plus a tangy, bright dressing reminiscent of Caesar dressing, but anchovy-free! Substitute with a good rotisserie chicken to make this even faster to put together.
Ingredients
- 2 to 2-1/2 pounds bone-in, skin-on chicken breasts
- Olive oil, as needed
- 3 ounces rustic country bread (preferably whole wheat), torn or cut into 1-inch cubes
DRESSING:
- 2/3 cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons crème fraiche or sour cream
- 1 tablespoon extra-virgin olive oil
- 1 ounce (about 1/4 cup) freshly ground Parmesan
- Juice of 1/2 lemon
- Dash of Worcestershire sauce
- Dash of hot sauce, to taste
- 1 garlic clove, grated with a microplane
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
- 5 ounces baby kale (you can also use 1 bunch of curly or Lacinato kale instead)
- 4 ounces cherry tomatoes, halved
- 1 avocado, halved, pitted and thinly sliced
- 1 ounce (about 1/4 cup) shaved Parmesan
- 3 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil. Place the chicken breasts on the sheet pan, drizzle both sides with a little olive oil and season generously with salt and pepper. Ensure the skin side is facing up and transfer to the preheated oven. Roast for 30 to 35 minutes, depending on the thickness of your chicken, until the chicken is cooked through and registers 160° in the thickest part of the breast. Remove from the oven and allow to cool. When cool enough to handle, remove the skin, cut the meat from the bone and shred into bite-sized pieces with your fingers or two forks. Set aside.
- Preheat a large skillet over medium heat. In a large mixing bowl, add the bread cubes and drizzle about 2 tablespoons of olive oil all over. Season with salt and pepper and toss to coat evenly. Transfer to the preheated skillet and toast until crisp and lightly golden on all sides, about 5 to 7 minutes.
- To make the dressing: Combine all of the ingredients in a small mixing bowl, whisking to combine. Taste for seasonings and adjust as necessary.
- To assemble, toss together the kale, bread cubes, tomatoes, chicken and enough dressing to coat. Place on 4 serving plates; arrange the avocado slices on each plate and sprinkle with the shaved Parmesan and chopped chives. Grate a little more fresh pepper on top. Serve with the remaining dressing.
Notes
Inspiration: Kale Buttermilk Caesar Salad with Roasted Chicken on cookingchanneltv.com
- Category: Salads, Chicken