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Protein-packed Kale Caesar Salad with grilled chicken – a fresh, energy-giving meal that tastes amazing!
A modern twist on a classic! Tender grilled chicken and hearty kale are tossed in a creamy, tangy homemade Caesar dressing. It's a satisfying and nutritious meal perfect for a light lunch or dinner.
Serving size: 1 serving
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Protein-packed Kale Caesar Salad with grilled chicken – a fresh, energy-giving meal that tastes amazing!
This california dish is perfect for lunch. With 638.73 calories and 53.35g of protein per serving, it's a nutritious choice for your meal plan.
Pat the chicken breasts dry and season all over with 1 tbsp olive oil, garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer the chicken to a cutting board and let it rest for 5-10 minutes before slicing.
While the chicken cooks, wash the kale, remove the tough stems, and chop the leaves into bite-sized pieces. Place the kale in a large bowl, drizzle with 1 tbsp of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it softens and turns a brighter green.
In a small bowl, whisk together the mayonnaise, 1/4 cup of grated parmesan cheese, lemon juice, anchovy paste, minced garlic, dijon mustard, Worcestershire sauce, and the remaining 0.25 tsp black pepper. If the dressing is too thick, whisk in 1 tbsp of water or olive oil until it reaches your desired consistency.
Slice the rested chicken into strips. Pour about three-quarters of the dressing over the massaged kale and toss well to coat. Add the sliced chicken, croutons, and the remaining 1/4 cup of parmesan cheese to the bowl. Toss gently one more time, add more dressing if desired, and serve immediately.
