This elevated take on your typical chicken Caesar salad utilizes nutrient-dense kale and pleasingly bitter raddichio in place of romaine to create a diversity of flavor and texture. Any leftovers of this super satisfying salad are great to pack up for a next-day lunch as the heartier greens are less prone to wilting quickly. 

Recipe by Cooking Light January 2016


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

1 hr 25 mins
30 mins
Serves 4 (serving size: 1 breast half or 1 leg quarter and about 1 1/2 cups salad)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Line a rimmed baking sheet with foil; place a wire rack on pan. Coat rack with cooking spray. Place 1 chicken, breast side down, on a cutting board. Using kitchen shears, cut along either side of backbone; discard bone. Turn chicken over; press down on the thighs and wings with the heel of your hand. Arrange chicken, breast side up, on rack. Repeat procedure with remaining chicken.

  • Starting at the neck of 1 chicken, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat. Combine oil, sage, rind, 1/2 teaspoon pepper, 1/2 teaspoon salt, and garlic in a bowl. Rub sage mixture under loosened skin, over flesh. (Do not season other chicken.) Add 3/4 cup water to pan. Bake chickens at 450° for 40 minutes or until a thermometer inserted into thickest part of thigh registers 165°. Let stand 10 minutes. Remove skin from both chickens; discard skin. Sprinkle the unseasoned chicken with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Carve both chickens. When cool, shred the unseasoned chicken, keeping light and dark meat separate. Reserve shredded chicken for Thai Green Curry Chicken and Chicken Tinga Tacos

  • Combine remaining 1/4 teaspoon pepper, remaining 2 tablespoons hot water, mayonnaise, juice, and anchovy paste in a large bowl. Add radicchio and kale; toss. Sprinkle with Parmesan. Serve with garlic-sage chicken.

Nutrition Facts

412 calories; fat 21g; saturated fat 5.1g; mono fat 9.5g; poly fat 4g; protein 48g; carbohydrates 6g; fiber 1g; cholesterol 144mg; iron 3mg; sodium 589mg; calcium 164mg.