Kale Caesar Salad with Jerk Chicken
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WHAT YOU'LL NEED

FOR THE DRESSING

3 Tbs mayo
1 raw egg, room temp *
1/3 cup grated parmesan
3-4 cloves of peeled garlic
1 large lemon, both zested and juiced
1 Tbs Worcestershire sauce
1 Tbs anchovy paste **
1/2 tsp black pepper
1/4 cup olive oil 

*To omit the raw egg, simply double the mayo. 

**Heres the thing about anchovy paste: even if you KNOW you don’t like anchovies, try using it anyway!  You can start with a smaller amount if you are unsure, but I make this dressing all the time for self proclaimed anchovy haters and they LOVE IT. They don’t even know it’s there if you don’t tell them. It doesn’t taste fishy at all, it just gives it an incredible umami, a salty-rich-savory taste that really makes the dressing next level.  

FOR THE CHICKEN

1.5 lbs chicken tenders
4-5 Tbs Jerk seasoning, store-bought or my recipe as follows: 
2 tsp onion powder
2 tsp garlic powder
2 tsp salt
2 tsp brown sugar
1 tsp allspice
1 tsp thyme
1 tsp cayenne
1 tsp cinnamon
1 tsp paprika (preferably smoked)  
1 tsp ground black pepper

FOR THE SALAD

2 bunches of Kale, washed, thick ribs removed, and leafy parts thinly sliced into roughly 1/2 inch pieces
Shaved parmesan as desired. 
Croutons, homemade or store-bought. I love using bagels or pretzel rolls for croutons, or for a nice low carb alternative, toasted pine nuts are lovely in this.  

Tip: use a vegetable peeler to get nice large, thin slices off a wedge of hard parmesan.

WHAT YOU'LL DO

FOR THE DRESSING

Combine all ingredients besides the olive oil in a blender or food processor until pureed thoroughly and frothy. No large chunks of garlic should remain.  Scrape down sides, and turn the blender on again, now adding the oil in a steady stream through the lid while the blender is still going until emulsified.  Transfer to an airtight container and keep refrigerated. You will have more dressing than you need for this particular recipe but it keeps well for up to a week in the fridge.  The garlic flavors just intensify with time.

FOR THE CHICKEN

Combine spices.  Rinse chicken tenders and pat completely dry. Lay flat on a cutting board and pour half your spice rub over the top, rubbing and massaging into the chicken to create a thick crust.  Flip the tenders over, and repeat with remaining rub.  Preheat flat bottom skillet on medium high heat and drop in 1 tbs of oil until shimmering and smoking. Sear your chicken, cooking until blackened with lid on but cracked for air flow (about 3-4 mins at lest before flipping) and then flip to repeat and blacken on other side.  Allow to rest and cool to a slightly warm room temp before slicing.  I recommend slicing once you have already tossed and plated your salad so as to keep the juices in the chicken. 

FOR THE SALAD

Toss the kale leaves with desired amount of dressing, shaved parmesan, and toasted pine nuts or croutons. Plate your salad and top with jerk chicken. Dig In!!! 

This serves two as a complete entree size meal or four people as part of a meal, such as paired with a hearty soup or pasta. 

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