This chicken caesar salad recipe has been given a hearty boost with kale, asparagus and a green goddess dressing. Although mistaken for an Italian dish due to its namesake of the Roman Emperor, the caesar salad was actually invented by a Mexican chef in Tijuana in the 1920’s. Known for its creamy caesar salad dressing, it has steadily grown in popularity and is now a common cafe menu item in Australia.
To make green goddess dressing, process ingredients until smooth and combined; season to taste.
To make croûtons, preheat grill (broiler). Toast bread on one side, turn and sprinkle with half the parmesan. Grill until parmesan melts and is browned lightly.
Heat oil in a small frying pan over medium heat; cook prosciutto until golden and crisp. Remove from pan; drain on paper towel. Cook asparagus in same pan, stirring, for 5 minutes or until browned lightly and tender.
Place eggs in a medium saucepan and cover with cold water;
stir gently (this centres the yolks) over high heat until water comes to the boil. Boil for 3 minutes until soft-boiled. Drain; cool eggs under cold running water. Peel eggs.
Meanwhile, place kale and one-quarter of the dressing in a large bowl; toss to combine. Stand for 5 minutes to soften slightly.
Add croûtons, chicken, prosciutto, asparagus, remaining parmesan and dressing; toss to combine. Season. Serve salad topped with halved eggs.
Green goddess dressing makes ¾ cup. For a vegetarian option, omit the prosciutto and chicken; add some more grilled asparagus or swiss brown mushrooms.Test Kitchen tip