Serves: 4
Prep + cook time: 45 minutes (+ cooling)
Green Goddess dressing:
75g (¼ cup) mayonnaise
30ml (2 tbsp) sour cream
60ml (¼ cup) coarsely chopped fresh flat-leaf parsley
15ml (1 tbsp) coarsely chopped fresh basil
15ml (1 tbsp) coarsely chopped fresh chives
30ml (2 tbsp) water
15ml (1 tbsp) lemon juice
1 drained anchovy fillet, chopped coarsely
1 clove garlic, chopped finely
Salt and pepper, to taste
Other ingredients:
1 litre (4 cups) water
4 sprigs fresh thyme
2 cloves garlic, crushed
½ medium lemon, sliced thinly
400g free-range chicken breast fillets
12 thin slices sourdough baguette
60g (¾ cup) finely grated Parmesan
15ml (1 tbsp) olive oil
250g bacon, chopped
180g kale leaves, torn
4 soft-boiled free-range eggs, halved
Method: Combine all the dressing ingredients in a food processor, blend until smooth and season to taste. Set aside.
Bring water, thyme, garlic and lemon to the boil in a medium saucepan. Add chicken, return to the boil, then reduce heat and simmer, uncovered, for 12 minutes or until chicken is cooked through.
Remove chicken from water; cool for 10 minutes, then shred coarsely.
Toast the bread on one side under the grill, turn, sprinkle with half the Parmesan and grill until cheese browns lightly.
Heat the oil in a small frying pan over medium heat and fry the bacon until crisp. Drain on paper towel.
Place the kale in a large bowl, add ¼ of the dressing and toss well to coat. Stand for 5 minutes to soften slightly.
Add the chicken, croutons, bacon, remaining parmesan and dressing and toss to combine. Top with the eggs and serve...