CHARGRILLED CHICKEN & KALE CAESAR SALAD
Try our healthy twist on a chicken Caesar salad with long-stem broccoli and a creamy mustard dressing. Perfect for a low-calorie lunch option
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Main course, Side dish
Time 40m
Number Of Ingredients 12
Steps:
- Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
- Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
- Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
- Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
- Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
KALE CHICKEN CAESAR SALAD
This Easy Kale Chicken Caesar Salad recipe has a fun twist and a few secret ingredients. It's the perfect healthy salad recipe to have for the summer!
Provided by Krista
Categories Gluten Free
Time 15m
Number Of Ingredients 9
Steps:
- Add freshly torn kale to a large bowl. Add a pinch of fresh sea salt to the kale bowl and gently massage kale with your hands for 3-4 minutes until kale turns to a more forrest green color. Set aside.
- Make caesar dressing in a food processor and set aside.
- Season chicken breasts with salt and pepper on both sides.
- Heat a medium skillet to medium high heat. Add grape seed oil to pan and seasoned chicken breast. Saute for 4-5 minutes per side.
- Remove from pan and slice.
- To a large bowl add kale, parmesan cheese, pepitas, and chicken breast. Serve with caesar dressing on the side.
Nutrition Facts : ServingSize 1 cup, Calories 373 calories, Sugar 16 g, Sodium 898 mg, Fat 26 g, Carbohydrate 23 g, Fiber 3 g, Protein 21 g, Cholesterol 39 mg
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