KALE CAESAR SALAD AND GREEN GODDESS DRESSING

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

Prep time 10 mins Cooking time 25 mins Serves 4-6

INGREDIENTS

1 litre water

4 sprigs thyme

2 cloves garlic, crushed

½ medium lemon (70g), thinly sliced 400g free-range chicken breast fillets 12 thin slices sourdough baguette (100g) ¾ cup finely grated Parmesan

1 tbsp olive oil

8 beef bacon slices (240g)

1 tsp white vinegar

4 free-range eggs

3 cups baby kale leaves

GREEN GODDESS DRESSING

4 tbsp whole-egg mayonnaise

2 tbsp sour cream

4 tbsp coarsely chopped flat-leaf parsley 1 tbsp coarsely chopped basil

1 tbsp coarsely chopped chives

2 tbsp water

1 tbsp lemon juice

1 drained anchovy fillet, chopped coarsely 1 clove garlic, chopped finely

METHOD

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 mins or until chicken is cooked through. Remove chicken; cool for 10 mins. Reserve poaching liquid for another use, such as stock.

Using the stand mixer fitted with the flat beater, mix the chicken over low speed until coarsely shredded.

Meanwhile, make green goddess dressing. Using the blender, blend ingredients until smooth and combined; season to taste. Preheat grill. Toast bread on one side, then turn and sprinkle with half the Parmesan; grill croutons until Parmesan melts and is browned lightly.

Heat oil in a small frying pan over medium heat, cook beef bacon until golden and crisp; drain on paper towel.

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 for 3 mins or until a light film of egg white sets over the yolks.

Meanwhile, place kale and one-quarter of the dressing in a large bowl; toss to combine. Stand for 5 mins to soften slightly.

Add croutons, beef bacon, remaining Parmesan and dressing; toss to combine. Serve salad topped with poached egg.