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Kale Caesar Salad with Grilled Chicken
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1
Reviews
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By:
Mary Lee Martin
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Kale Caesar Salad with Grilled Chicken Recipe is salad with chicken breast, kale, radishes, Parmesan cheese, parsley and pumpkin seed and dressing of Dijon mustard, Greek yogurt, anchovy paste, garlic, lemon juice, Worcestershire sauce and olive oil.
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INGREDIENTS
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For Salad:
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6 (3 oz) boneless chicken breasts
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8 cups chopped baby kale, ribs removed
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3 radishes, thinly sliced
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1/4 cup shaved Parmesan cheese
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1/4 cup chopped, fresh parsley
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1/4 cup unsalted pumpkin seeds, toasted
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For Dressing:
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1 tsp Dijon mustard
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1/3 cup low-fat or nonfat Greek yogurt
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3/4 tsp anchovy paste (optional)
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1 garlic clove, minced
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2 tbsp fresh lemon juice
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2 tsp Worcestershire sauce
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1/4 tsp sea salt
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freshly ground pepper
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1/4 cup extra virgin olive oil
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DIRECTIONS
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1:
First, make dressing: In a blender or food processor, add all ingredients except olive oil and puree until smooth. With the machine running, slowly add olive oil to create creamy consistency. Can be made in advance and kept, chilled, for up to two days.
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2:
Coat the grill or griddle pan with cooking spray and heat to medium. Grill chicken breasts about 5 minutes per side, until an instant-read thermometer reads 165°F. Transfer to a cutting board, and allow chicken to rest 5 minutes before slicing into strips.
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3:
In a large mixing bowl, combine kale, radishes, and dressing; toss to coat. Transfer salad to 6 plates, and top each with grilled chicken, Parmesan cheese, parsley, and pumpkin seeds. Serve immediately.
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4:
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