Kale Caesar Salad with Chicken
Yield: 4 servings
Calories: 564kcal
Fast and healthy kale caesar salad recipe! Tender greens tossed in light lemon-anchovy dressing and topped with chicken and croutons.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 tablespoon olive oil
Kale Salad
- 8 cups kale leaves, thinly sliced, ribs and stems removed
- 3 tablespoons lemon juice, fresh
- zest of 2 lemons
- 2 tablespoons dijon mustard
- 2 teaspoons anchovy paste
- 2 cloves garlic, finely minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup extra-virgin olive oil
- ½ cup parmesan cheese, finely grated
Special Equipment
Instructions
Chicken
- Heat oil over medium-high heat in a large pan or skillet.
- Pound chicken to an even thickness, about ½-inch thick. Season both sides with salt and pepper.
- Place in the skillet and cook for 5 to 8 minutes on each side, or until chicken are cooked through (165°F internal temperature).
- Allow the pieces to rest on a cutting board, then slice into thin strips.
Kale Salad
- In a large bowl, whisk together 3 tablespoons lemon juice, mustard, anchovy paste, garlic, salt, and pepper.
- While whisking, slowly drizzle in olive oil. Add more lemon juice as desired.
- Place the kale in a large mixing bowl and toss with dressing.
- Add cheese, chicken, and croutons. Toss and serve.
Notes
- Tuscan, Lacinato, or Dinosaur kale recommended.
Nutrition
Calories: 564kcal | Carbohydrates: 22g | Protein: 22g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 91mg | Sodium: 1565mg | Potassium: 251mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4800IU | Vitamin C: 24.8mg | Calcium: 460mg | Iron: 2.2mg
Recipe Link