Baby Kale Caesar Salad with Grilled Chicken Recipe

A simple great tasting dish – great for your lunch!


  • A Handful of Baby Kale
  • 40g of Florette Mixed Salad leaves
  • 2 Spring Onions (finely diced)
  • 1 Slice of Seeded Brown Bread, Torn into Small Chunks
  • Half a Clove of Garlic (peeled and finely chopped)
  • 1 Skinless Chicken Breast
  • 1 tbsp of Mixed Seeds (toasted until crunchy)
  • Parmesan, Shaved with a Peeler into a Few Strips for Garnish
  • Olive Oil
  • Buttermilk Dressing:
  • 3 tbsp Buttermilk
  • 1 tbsp of Chives (finely chopped)
  • Half a Lemon (juice only)
  • A Few Drops of Hot Sauce
  • A Few Drops of Worcestershire Sauce
  • 1 tbsp of Finely Grated Parmesan


  1. Preheat your oven to 200oC with the grill on if possible.
  2. In a bowl, combine the finely diced spring onion, lettuce & baby kale.
  3. In another bowl, combine all dressing ingredients and keep to one side.
  4. Brush the chicken breast with vegetable oil, season and place into the oven. Grill or roast for 4 minutes on each side until browned slightly and cooked through. Leave to rest for 1-2 minutes.
  5. Cover the bread in a splash of olive oil with the garlic and good pinch of sea salt. Place into the same hot oven for 3 – 5 minutes until toasted.
  6. Arrange the salad on a plate and scatter toasted mixed seeds, spring onion and shaved parmesan on top. Slice the chicken into strips and place on the same plate. Drizzle over the dressing and serve!

Recipe by Lunch BXD
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