Loaded Kale Chicken Caesar Salad

Name: Loaded Kale Chicken Caesar Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 tbsp olive oil, divided; 1 tsp oregano; 1 tsp garlic powder; 0.5 tsp salt; 0.5 tsp ground pepper; 1/4 tsp chilli pepper flakes; 3 oil-packed anchovies, chopped; 1 clove garlic, minced; 3/4 tsp salt; 1/2 tsp ground pepper; 1 tsp Dijon mustard; 1/2 tsp Worcestershire sauce; 1/3 cup (80 ml) mayonnaise; 1/4 cup (25g) Parmesan cheese; 3 eggs, for boiling, optional; 3 cups (200g) kale, chopped; A pinch of salt; 1/2 cup (50g) Parmesan cheese; 2 cups (112g) croutons; 1 avocado, for topping, optional

1 step

Prep:15minCook:20min

From the Workweek Lunch Cookbook by Tália Koren.

Updated at: Sat, 21 Oct 2023 11:31:39 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories585.5 kcal (29%)

Total Fat42.8 g (61%)

Carbs34.8 g (13%)

Sugars1.4 g (2%)

Protein17.1 g (34%)

Sodium1913.9 mg (96%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat your oven to 220°C. Add 2 tablespoons (30ml) of Olive Oil to a measuring glass with the oregano, garlic powder, salt, pepper, and crushed Chili pepper. Placed the chicken breasts in a baking dish and pour the Olive oil mixture on top. Use your hands or a spoon to rub the oil and spices on both sides of the chicken. Bake for 15 to 17 minutes, or until the chicken is firm to detach and a meat thermometer reads . When it’s finished cooking, let the chicken rest for at least 15 minutes. Meanwhile, make the dressing. Add the anchovies, garlic, salt, pepper, Dijon, mustard, Worcestershire, mayonnaise, and 1/4 cup (25g) of the Parmesan cheese to a food processor. Process until smooth and well blended. Taste the dressing to adjust the seasoning, and then transfer it to a small container or jar. The dressing will last for about 10 days in the fridge. If using eggs, bring a pot of water to the boil, using enough water to fully cover three eggs when submerged. Once the water is boiling, place the eggs, gently in the water with a spoon. Reduce the heat slightly and cover the pot. Let the eggs cook for six minutes if you’d like a soft egg, eight minutes for a medium egg, and 10 minutes for a hard boiled egg. Prepare a bowl with cold or iced water while did the eggs cook. When they’re done, transfer them carefully to the cold water and let them cool. Can store them and peeled for up to 5 days in the fridge. Please, the kale in a large bowl. Add the remaining 1 tablespoon (15ml) of olive oil to the ball with a pinch or two of salt. Gently toss and massage the kale until it becomes soft in bright green in colour. When the chicken has cooled, slice it into strips against the grain with a sharp knife. Then chop those strips into bite-size cubes. Store the kale, chicken, eggs, dressing and cheese, separately, and assemble before you eat, or head to work. This meal lasts up to 4 days in the fridge. It’s not freezer friendly. Eat it cold or at room temperature.