Chicken Kale Caesar Salad
Chicken Caesar Salad with kale is lightened up with a reduced-fat caesar dressing. Great weeknight dinner!
Servings Prep Time
4 15minutes
Cook Time
10minutes

Servings Prep Time
4 15minutes
Cook Time
10minutes

Chicken Kale Caesar Salad
Ingredients

  • 2 boneless, skinless chicken thighs or breasts,cut into bite-size pieces

  • 2tablespoons flour,

  • 1/4teaspoon salt,

  • 1/4teaspoon pepper,

  • 2-3tablespoons canola oil,

  • 1bunch kale leaves,(removed from stems)

  • 3 radishes,

  • 1/2tablespoon red wine vinegar,

  • 2tablespoons grated parmesan cheese,

  • 2tablespoons slivered almonds,

  • croutons,if desired

Reduced-Fat Caesar Dressing

  • 3tablespoons low-fat mayonnaise,

  • 1-1/2tablespoons red wine vinegar,

  • 2tablespoons grated parmesan cheese,

  • 1 garlic clove,minced

  • salt and pepper,to taste


  • salt and pepper,to taste

Instructions
Prepare the Dressing:
  1. In a small bowl, combine the mayonnaise, 1-1/2 tablespoons red wine vinegar, 2 tablespons Parmesan cheese, and minced garlic. Season to taste with salt and pepper.

Prepare the Vegetables:
  1. Remove the stems from the kale and discard. Roughly chop the leaves and place in a large bowl. Pour 3/4 of the dressing over the kale and toss to coat. Using your hands, massage the kale for 3-4 minutes to soften. Refrigerate until ready to serve.

  2. Thinly slice the radishes and place in a small bowl and toss with 1/2 tablespoon red wine vinegar. Season with salt and pepper, and set aside to marinate.

Prepare the Chicken:
  1. Place chicken in a reusable container with a lid or a ziplock bag with 2 tablespoons flour and 1/4 teaspoon each of salt and pepper. Toss to coat chicken.

  2. Add 2-3 tablespoons canola oil to a non-stick skillet and heat over medium-high heat. Cook the dredged chicken, turning occasionally, 7 to 9 minutes, or until browned on all sides and cooked through. Drain on paper towels.

Assemble the Salad:
  1. Add the cooked chicken to the kale salad and sprinkle with almonds. Add remaining dressing. Toss to combine, and serve garnished with remaining 2 tablespoons Parmesan cheese and croutons, if desired.

Recipe Notes
  • To further reduce the calorie count and make this recipe gluten free, skip the breading on the chicken. Season the chicken with salt and pepper, and brown in a small amount of oil. Diced, grilled chicken works great too!
  • This recipe was adapted from Blue Apron.