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Chicken Caesar Salad with kale is lightened up with a reduced-fat caesar dressing. Great weeknight dinner!

Chicken Kale Caesar Salad

Chicken Caesar Salad with kale is lightened up with a reduced-fat caesar dressing. Great weeknight dinner!

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 boneless, skinless chicken thighs or breasts cut into bite-size pieces
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 23 tablespoons canola oil
  • 1 bunch kale leaves (removed from stems)
  • 3 radishes
  • 1/2 tablespoon red wine vinegar
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons slivered almonds
  • croutons if desired

Reduced-Fat Caesar Dressing

  • 3 tablespoons low-fat mayonnaise
  • 11/2 tablespoons red wine vinegar
  • 2 tablespoons grated parmesan cheese
  • 1 garlic clove minced
  • 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.

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.
  • Author: Rosie
  • Prep Time: 15
  • Cook Time: 10