Kale caesar salad with green goddess dressing

For a healthy lunch or dinner, try this delicious kale caesar salad. Tender chicken, toasted sourdough and crispy bacon are tossed with kale and topped with a vitamin-rich green goddess dressing.

  • 10 mins preparation
  • 25 mins cooking
  • 10 mins marinating
  • Serves 4
  • Print


Kale caesar salad
  • 1 litre water
  • 4 sprigs thyme
  • 2 clove garlic, crushed
  • 1/2 medium lemon (70g), sliced thinly
  • 400 gram free-range chicken breast fillets
  • 12 thin slices sourdough baguette (100g)
  • 3/4 cup finely grated parmesan
  • 1 tablespoon olive oil
  • 8 free-range middle bacon slices (240g)
  • 1 teaspoon white vinegar
  • 4 free-range eggs
  • 3 cup baby kale leaves
Green goddess dressing
  • 1/4 cup whole-egg mayonnaise
  • 2 tablespoon sour cream
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1 tablespoon coarsely chopped basil
  • 1 tablespoon coarsely chopped chives
  • 2 tablespoon water
  • 1 tablespoon lemon juice
  • 1 drained anchovy fillet, chopped coarsely
  • 1 clove garlic, chopped finely


Kale caesar salad with green goddess dressing
  • 1
    Bring the water, thyme sprigs, garlic and lemon to the boil in a medium saucepan. Add chicken, return to the boil. Reduce heat; simmer, uncovered, for 12 minutes or until chicken is cooked through. Remove chicken; cool for 10 minutes. Reserve poaching liquid for another use,such as stock.
  • 2
    Using the Smeg stand mixer fitted with the flat beater, mix the chicken over low speed until coarsely shredded.
  • 3
    Meanwhile, make green goddess dressing. Using the Smeg blender, blend ingredients until smooth and combined; season to taste.
  • 4
    Preheat grill. Toast bread on one side, then turn and sprinkle with half the parmesan; grill croutons until parmesan melts and is browned lightly.
  • 5
    Heat oil in a small frying pan over medium heat, cook bacon until golden and crisp; drain on paper towel.
  • 6
    Half fill a large saucepan with water; bring to the boil. Add vinegar to water. Break 1 egg into a cup then slide into pan; repeat with remaining eggs. When eggs are in pan, return to the boil. Cover pan, turn off heat; stand 3 minutes or until a light film of egg white sets over the yolks.
  • 7
    Meanwhile, place kale and one-quarter of the dressing in a large bowl; toss to combine. Stand for 5 minutes to soften slightly.
  • 8
    Add croutons, bacon, remaining parmesan and dressing; toss to combine. Serve salad topped with poached egg.


As well as cooked chicken, the Smeg stand mixer can also be used to shred cooked pork, lamb and beef.

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