Serves 4

Kale Caesar with Grilled Chicken

This Caesar gets a makeover with kale stepping in for romaine and a Greek yogurt dressing.

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1/4 c. 2% Greek yogurt
  • Juice of 2 lemons, divided
  • 2 anchovy fillets
  • 1/2 tsp. Worcestershire sauce
  • 1 Garlic clove, minced
  • 3 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 4 4-oz. chicken breasts
  • 1 large bunch Tuscan kale, cleaned and thinly sliced
  • 1/2 pt. red grape tomatoes

Instructions

  1. In a mini food processor, combine Parmesan, Greek yogurt, ΒΌ cup lemon juice, anchovy paste (or anchovies), Worcestershire sauce, and garlic and pulse. With the motor running, add 2 tablespoons olive oil and puree until smooth. Season with salt and pepper.
  2. Heat a grill or grill pan over high heat. Season chicken with salt and pepper and rub with olive oil. Grill until golden and cooked through, 7 to 8 minutes per side, then pour remaining lemon juice over chicken breasts and transfer to a cutting board. Let rest 5 minutes, then slice into thin strips.
  3. In a large bowl, toss kale and tomatoes. Add half the Caesar dressing and taste, adding more if desired.
  4. Divide salad among 4 plates and top with grilled chicken and more Parm.

Tags

Allergy
egg free
soy free
wheat free
treenut free
sesame free
mustard free
Courses
Dinner

Nutrition

Calories

234 cal

Fat

15 g

Carbs

15 g

Protein

9 g
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