Kale and Chicken Caesar Salad, paired with Sauvignon Blanc

We keep saying time and again that our wines are great with food, and that they are meant to be enjoyed together.  While we should have done this ages ago, we’d like to begin sharing some favorite recipes of ours that we like to cook and pair with our wines.

First up today, we’re going to start with a simple yet delicious fall salad:

Kale & Chicken Caesar Salad with Toasted Almonds


Ingredients and tools, all ready to go

Ingredients and tools, all ready to go

1 bunch Lacinto (Dino) Kale

¼ cup slivered almonds, lightly toasted

For the chicken:

2 boneless, skinless chicken breasts

½ cup Panko bread crumbs

¼ cup flour

1 egg

2 Tablespoons neutral oil (like canola)

For the dressing:

1 lemon

¼ cup mayonnaise

1 garlic clove

½ cup grated parmesan cheese

1 tablespoon olive oil

We’re going to prepare the chicken kinda like a schnitzel.  Get your meat mallet out, pop the chicken into a ziploc bag, and flatten this chicken breast out to about ½ inch think.  This is a great technique to both tenderize the chicken and make it cook more evenly.  Also an excellent way to relieve stress and get some aggression out at the end of a long day of work.

Once you've got your flattened pieces of chicken, you’re going to dredge it.  If you’re unfamiliar with this concept, take a look at this video here

Pan-frying some chicken

Pan-frying some chicken

Great, so now we've got the chicken ready to go, let’s get that skillet hot and coated with oil.  Once hot, cook it for about 4 minutes each side, until browned and cooked through.

While the chicken is cooking, we’ll prepare our veggies and dressing. Remove the kale from the stalks, and roughly chop.  Now, to the dressing:

Everything ready, just need to mix it all together...

Everything ready, just need to mix it all together...

Quarter and juice the lemon into your dressing bowl.  Mince and press a clove of garlic.  Combine the mayonnaise, garlic, lemon juice and Parmesan, then whisk in the olive oil.  And…voila.  Caesar salad dressing!


Alright!  Going back to our chicken, we’re going to remove it from the pan once it’s done cooking, and pat some of the oil off of it with paper towels.  Chop the chicken up into little ½ cubes, and toss into the kale, along with the slivered toasted almonds.  Combine with the dressing and toss to coat.

Serve the salad in individual bowls (2 entrée servings, or 4 appetizer servings), with a glass of Eight Sides Sauvignon Blanc for garnish!  

I love this pairing because the light texture of the wine matches up nicely with the kale, and the wine's zippy acidity provides a nice contrast and cuts through the richness of the dressing and the chicken cutlets. Now it's time to eat...

And...voila!  Kale Chicken Caesar Salad! A perfect pairing for a crisp glass of Sauvignon Blanc. 

And...voila!  Kale Chicken Caesar Salad! A perfect pairing for a crisp glass of Sauvignon Blanc.