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4 boneless, skinless chicken breasts
½ cup (125 mL) + 4 tbsp (60 mL) Newman’s Own® Caesar Vinaigrette, divided use
½ tsp (2 mL) coarse salt
¼ tsp (1 mL) freshly ground black pepper
2 large kale leaves, washed and thoroughly dried, stems removed
1 tbsp (15 mL) olive oil
⅛ tsp (0.5 mL) coarse salt
10 cups (2.5 L) torn romaine lettuce
4 slices cooked bacon, coarsely chopped
½ cup (125 mL) shaved parmesan, plus more for topping
1. PLACE chicken breasts in a shallow baking dish and add ½ cup Newman’s Own® Caesar Vinaigrette, turning to coat evenly. Marinate at room temperature for 30 minutes, or cover and refrigerate up to 8 hours.
2. Meanwhile, preheat oven to 350ºF (175ºC). Drizzle kale leaves with oil in a large bowl. Toss to coat, then massage the oil into each leaf as you arrange them in a single layer (no overlapping) on two baking sheets, pressing down so they lie as flat as possible. Sprinkle with salt and bake for 12-15 minutes, turning leaves once halfway through and watching closely in the last few minutes. Remove leaves to a plate as they become crispy, and before they turn brown (or they’ll taste burnt). Coarsely chop.
3. Remove chicken from marinade, letting excess drip off; season with salt and pepper. Cook chicken on a greased grill over medium heat with the lid closed as much as possible, flipping once or twice, until cooked through (74ºC/165ºF internal temperature), 8 to 12 minutes. (You may alternatively cook it stovetop on a grill pan.) Let rest 5 minutes, then slice crosswise.
4. In a large bowl, toss romaine with crispy kale, bacon, parmesan and remaining 4 tbsp Newman’s Own® Caesar Vinaigrette. Divide salad among 4 plates and arrange chicken over top. Sprinkle salads with more shaved parmesan.