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Kale Chicken Caesar Salad

Blog Post created by communitymanager on Jan 23, 2019

Kale Chicken Caesar SaladCategory: Lunch/dinner Dietary Notes: Gluten free Serves: 2 Ingredients: • 4 cups chopped kale • 2 chicken breasts, (about 1 ½ cups large, cooked chicken cubes) • 2 teaspoons olive oil Dressing • ½ cup non-fat Greek yogurt •...

 

Kale Chicken Caesar Salad

Category: Lunch/dinner

Dietary Notes: Gluten free

Serves: 2

Ingredients:

  • 4 cups chopped kale
  • 2 chicken breasts, (about 1 ½ cups large, cooked chicken cubes)
  • 2 teaspoons olive oil

Dressing

  • ½ cup non-fat Greek yogurt
  • ¼ cup grated parmesan cheese
  • 1 ½ T extra virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 clove minced garlic
  • 1 teaspoon dijon mustard
  • 3 Tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • Freshly ground black pepper

Directions:

  1. To cook chicken, drizzle olive oil over chicken breast(s).
  2. Salt and pepper each side and then place it on a sheet of aluminum foil.
  3. Fold the aluminum foil over and around the chicken to create a pouch.
  4. Bake at 350 F for about 25 minutes or until the internal temperature reaches 165 F and the juices from the chicken run clear.
  5. Set aside to rest and then cube or slice as preferred.
  6. Refrigerate until ready to use.
  7. Wash kale and remove stem.
  8. Chiffonade and set aside.
  9. To make dressing add ingredients to a bowl and whisk together.
  10. Season to taste with additional salt and pepper.
  11. Pour over kale and toss liberally.
  12. Add cubed chicken.
  13. Top with extra Parmesan cheese.
  14. Serve immediately or refrigerate.

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