Spicy Kale Caesar Salad with Chicken

I remember the first time I made Caesar dressing at home. I was struck by two things: how easy it is to make. I had always been under the assumption that dressing, in general, was complicated to make, but especially Caesar. It just felt more complexed to me. The other thing that surprised me was how good it was. Less sweet than commercial dressing with a lighter texture.

Spicy Kale (1)

Try this variation for a healthier version of the classic that will delight your tastebuds and have your heart singing with joy. Instead of Romaine use Kale which gives the dish a dark green presentation, adds more texture, and when it comes to nutrition, Kale is the top dog. I also like to switch out the parmesan and use ground almonds.

In a small bowl, whisk the juice from two lemons, one cup of olive oil, eight cloves of minced garlic, two tablespoons Dijon mustard, four tablespoons mayonnaise, and a fourth teaspoon cayenne pepper. Season with salt and pepper to taste. Because I am using Kale I’ll kick up some of the dressing ingredients. Kale has a very green taste increasing the lemon and Dijon and adding some cayenne helps offset the intensity of the Kale.

Spicy Kale (2)

Rinse and pat dry chicken breast. Salt and pepper to taste. Divide the dressing setting half aside to be used with the kale. Using the other half brush some dressing over the chicken. Let sit for 15 minutes. Brush with dressing again.

Spicy Kale (3)

Heat a tablespoon of oil in a heavy skillet over medium heat. Add two chicken breasts. Cook for 5 minutes, or until browned. Turn chicken over. Brush with more dressing. Cook an additional 5 minutes. Cover chicken in foil folding to create a pouch. Place in a preheated 350°F oven and bake for 15 – 20 minutes depending on the thickness of the chicken. Remove from oven, open foil pouch and let rest in juices for 5 minutes.

Spicy Kale (4)

Wash, destem and chop the kale. Place in a large bowl. Add the diced avocados. Drizzle with the remaining dressing and toss to coat. I like to add the dressing a few scoops at a time, so I don’t overdress the salad. I often have about a fourth left when I’m done.

Place the almond parmesan ingredients in a food processor and pulse until desired consistency. Add to the kale. Serve with toasted almonds and croutons.

Spicy Kale (5)

I hope you like this healthier version of the Caesar Salad. Let me know! – Ella

Spicy Kale Caesar Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 2 chicken breast, skinned and boned
• 1 bunch Kale, destemmed and chopped
• 1 avocado, diced
Dressing:
• 2 lemon, juiced
• 1 cup extra virgin olive oil
• 6-8 cloves garlic, minced
• 2 tablespoon Dijon mustard
• 4 tablespoons mayonnaise
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
Almond Parmesan:
• 1/4 cup raw almonds
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt

Directions

  1. In a small bowl, whisk the lemon juice, olive oil, garlic, Dijon mustard, and mayonnaise. Season with salt and pepper to taste.
  2. Rinse and pat dry chicken breast. Salt and pepper to taste. Divide the dressing setting half aside to be used with the kale. Using the other half brush the dressing over the chicken. Let sit for 15 minutes and brush on additional dressing.
  3. Heat oil in skillet over medium heat. Add the chicken breast. Cook for 5 minutes, or until browned. Turn chicken over. Brush with more dressing. Cook an additional 5 minutes. Cover chicken in foil folding to create a pouch. Place in oven and bake for 15 – 20 minutes depending of the thickness of the chicken. Remove from oven, open foil pouch and let rest in juices for 5 minutes.
  4. Wash, destem and chop the kale. Place in a large bowl. Add the diced avocados. Drizzle with the remaining dressing and toss to coat.
  5. Place the almond parmesan ingredients in a food processor and pulse until desired consistency. Add to the kale.
  6. Serve with toasted almonds and croutons.

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