Chicken Kale Caesar Salad

Name: Chicken Kale Caesar Salad
Cuisine: American, Mediterranean, Latin American
Ingredients: 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed and leaves roughly chopped (about 4 quarts loosely packed); 3 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1/2 cup mayonnaise; 2 anchovy fillets; 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon); 1 ounce Parmigiano-Reggiano, finely grated; 1 teaspoons Worcestershire sauce; 1.25 lbs chicken breast, oven baked; 1/4 cup panko, toasted

4 steps

Better if the kale is marinated the day before so it can soften.

Updated at: Thu, 17 Aug 2023 00:09:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories545.5 kcal (27%)

Total Fat45.1 g (64%)

Carbs8.3 g (3%)

Sugars1.4 g (2%)

Protein27.7 g (55%)

Sodium707.9 mg (35%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundTuscan kale

or curly, tough stems removed and leaves roughly chopped

3 tablespoonsextra-virgin olive oil

kosher salt

freshly ground black pepper

½ cupmayonnaise

2anchovy fillets

1 clovegarlic

medium, minced or grated on a Microplane

1 ounceParmigiano-Reggiano

finely grated

1 teaspoonsworcestershire sauce

1.25 lbschicken breast

oven baked

¼ cuppanko

toasted

Instructions

Step 1

Prep the kale: Massage the kale with 2 tablespoons of the olive oil and 1 teaspoon salt in a large bowl, making sure to coat all surfaces and kneading to help break down the tougher pieces, about 2 minutes. Set aside while you prepare the croutons and dressing.

Step 2

Make the dressing: Add the mayonnaise, anchovies, garlic, cheese, Worcestershire sauce, and process until smooth. Season to taste with salt and pepper if necessary.

Step 3

Make the chicken: Prepare oven baked chicken in advance.

Step 4

Toast the panko: Toast panko on a stainless pan until golden.