eCook Meal
Caesar-style Chicken
with crispy kale & cheesy breadcrumbs
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caesar-style Chicken?
The preparation time for Caesar-style Chicken with crispy kale & cheesy breadcrumbs is between 20 and 35 minutes.
What is the total time required to make Caesar-style Chicken with crispy kale & cheesy breadcrumbs?
The total time required to make Caesar-style Chicken with crispy kale & cheesy breadcrumbs is between 35 and 50 minutes.
How many servings does Caesar-style Chicken provide?
4 servings
What are the main ingredients in Caesar-style Chicken?
Anchovies, Baby Potato, Chicken, Dijon & Lemon Dressing, Grated Italian-style Hard Cheese, Kale, NOMU Poultry Rub, Panko Breadcrumb, Tomato
What is the nutritional information of Caesar-style Chicken?
Calories: 469, Carbs: 51 grams, Fat: grams, Protein: 47 grams, Sugar: 7.9 grams, Salt: 849 grams
How do I prepare Caesar-style Chicken?
CAESAR-STYLE NIGHT!: Make a bed of the loaded potatoes, scatter with the chicken pieces, and sprinkle over the cheesy breadcrumbs. Well done, Chef! 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). 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. 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. LOADED SALAD: Add the roasted potatoes and crispy kale to the salad bowl with the marinated tomatoes. Toss to combine. 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. 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.
What should be prepared from my kitchen to make Caesar-style Chicken?
Anchovies, Baby Potato, Chicken, Dijon & Lemon Dressing, Grated Italian-style Hard Cheese, Kale, NOMU Poultry Rub, Panko Breadcrumb, Tomato
How many calories does Caesar-style Chicken have?
469 calories
How much fat content does Caesar-style Chicken have?
grams