Chicken, asparagus and kale caesar

A cracking caesar salad with a healthy twist!

  • 40 mins cooking
  • Serves 4
  • Print


  • 12 thin slices sourdough baguette (100g)
  • 3/4 cup (60g) finely grated parmesan
  • 1 tablespoon olive oil
  • 8 slices prosciutto (120g) (see tip)
  • 300 grams (9½oz) asparagus, trimmed, halved lengthways
  • 4 eggs
  • 100 grams (3oz) trimmed kale leaves, torn
  • 400 grams (12½oz) shredded skinless barbecued chicken (see tip)
Green Goddess Dressing
  • 1/4 cup (75g) whole-egg mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon coarsely chopped fresh basil
  • 1 tablespoon coarsely chopped fresh chives
  • 1 tablespoon lemon juice
  • 1 clove garlic, chopped finely


  • 1
    To make green goddess dressing, process ingredients until smooth and combined; season to taste.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Meanwhile, place kale and one-quarter of the dressing in a
    large bowl; toss to combine. Stand for 5 minutes to soften slightly.
  • 6
    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.

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