Succulent, grilled chicken meets crunchy kale and perfectly seasoned, loaded baby potatoes for a mouthwatering feast. This dish combines the classic flavours of Caesar salad with hearty and satisfying elements for a truly unforgettable dining experience.
Caesar-style Chicken
Caesar-style Chicken
with crispy kale & cheesy breadcrumbs
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Anchovy Pieces
- Baby Potato
- Chicken
- Dijon & Lemon Dressing
- Free-range Chicken Mini Fillets
- Grated Italian-style Hard Cheese
- Kale
- NOMU Poultry Rub
- Panko Breadcrumbs
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
READY THE ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
PREP STEP
In a salad bowl, combine the dijon & lemon dressing, the chopped anchovy, ¼ of the grated hard cheese, and a drizzle of olive oil. Mix to emulsify and add the diced tomatoes. Set aside to marinate. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
CRISPY KALE
When the potatoes have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TOASTED BREADCRUMBS
Place a pan over medium heat with a drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 1-2 minutes. Remove from the pan and toss through the remaining grated Italian-style cheese.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and cut into bite-sized pieces.
LOADED SALAD
Add the roasted potatoes and crispy kale to the salad bowl with the marinated tomatoes. Toss to combine.
CAESAR-STYLE NIGHT!
Make a bed of the loaded potatoes, scatter with the chicken pieces, and sprinkle over the cheesy breadcrumbs. Well done, Chef!
Baby Potato - 200g
Dijon & Lemon Dressing - 25ml
Anchovy Pieces - 5g
Grated Italian-style Hard Cheese - 10ml
Tomato - 1
Kale - 50g
Panko Breadcrumbs - 30ml
Free-range Chicken Mini Fillets - 150g
NOMU Poultry Rub - 5ml
READY THE ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
PREP STEP
In a salad bowl, combine the dijon & lemon dressing, the chopped anchovy, ¼ of the grated hard cheese, and a drizzle of olive oil. Mix to emulsify and add the diced tomatoes. Set aside to marinate. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
CRISPY KALE
When the potatoes have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TOASTED BREADCRUMBS
Place a pan over medium heat with a drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 1-2 minutes. Remove from the pan and toss through the remaining grated Italian-style cheese.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and cut into bite-sized pieces.
LOADED SALAD
Add the roasted potatoes and crispy kale to the salad bowl with the marinated tomatoes. Toss to combine.
CAESAR-STYLE NIGHT!
Make a bed of the loaded potatoes, scatter with the chicken pieces, and sprinkle over the cheesy breadcrumbs. Well done, Chef!
Baby Potato - 400g
Dijon & Lemon Dressing - 50ml
Anchovy Pieces - 10g
Grated Italian-style Hard Cheese - 20ml
Tomato - 1
Kale - 100g
Panko Breadcrumbs - 60ml
Free-range Chicken Mini Fillets - 300g
NOMU Poultry Rub - 10ml
READY THE ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
In a salad bowl, combine the dijon & lemon dressing, the chopped anchovy, ¼ of the grated hard cheese, and a drizzle of olive oil. Mix to emulsify and add the diced tomatoes. Set aside to marinate. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
CRISPY KALE
When the potatoes have 8-10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
TOASTED BREADCRUMBS
Place a pan over medium heat with a drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 2-3 minutes. Remove from the pan and toss through the remaining grated Italian-style cheese.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and cut into bite-sized pieces.
LOADED SALAD
Add the roasted potatoes and crispy kale to the salad bowl with the marinated tomatoes. Toss to combine.
CAESAR-STYLE NIGHT!
Make a bed of the loaded potatoes, scatter with the chicken pieces, and sprinkle over the cheesy breadcrumbs. Well done, Chef!
Baby Potato - 600g
Dijon & Lemon Dressing - 75ml
Anchovy Pieces - 15g
Grated Italian-style Hard Cheese - 30ml
Tomatoes - 2
Kale - 150g
Panko Breadcrumbs - 90ml
Free-range Chicken Mini Fillets - 450g
NOMU Poultry Rub - 15ml
READY THE ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
In a salad bowl, combine the dijon & lemon dressing, the chopped anchovy, ¼ of the grated hard cheese, and a drizzle of olive oil. Mix to emulsify and add the diced tomatoes. Set aside to marinate. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
CRISPY KALE
When the potatoes have 8-10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
TOASTED BREADCRUMBS
Place a pan over medium heat with a drizzle of oil and a small knob of butter. When hot, toast the breadcrumbs until golden, 2-3 minutes. Remove from the pan and toss through the remaining grated Italian-style cheese.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and cut into bite-sized pieces.
LOADED SALAD
Add the roasted potatoes and crispy kale to the salad bowl with the marinated tomatoes. Toss to combine.
CAESAR-STYLE NIGHT!
Make a bed of the loaded potatoes, scatter with the chicken pieces, and sprinkle over the cheesy breadcrumbs. Well done, Chef!
Baby Potato - 800g
Dijon & Lemon Dressing - 100ml
Anchovy Pieces - 20g
Grated Italian-style Hard Cheese - 40ml
Tomatoes - 2
Kale - 200g
Panko Breadcrumbs - 125ml
Free-range Chicken Mini Fillets - 600g
NOMU Poultry Rub - 20ml
Woolies Products in this dish
